Chicken Pilaf

Name: Chicken Pilaf
Prep time: 10 min
Cook time: 50 min
Total time: 1 h 30 min
Yield: 8 serving
Ingredients: 2 tbsp olive oil; 1 whole chicken; 1 onion; 2 garlic cloves; 1 tsp baharat powder; 1 tsp coriander powder; ½ tsp Turmeric; 1 ½ tsp salt; ½ tsp black pepper; ½ cup finely chopped tomato; 2 cups basmati rice; 4 cups chicken stock; ½ cup pistachio nuts; 2 tbsp unsalted butter

User Reviews

5.0

18 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Resting time
30 mins
Total Time
1 hr 30 mins
Servings
8
Calories
526 kcal
Course
Main Course
Cuisine
European, Middle Eastern

Chicken Pilaf

Stella Pitts

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Tender chicken is cooked with rice in a warm, fragrant one-pot dish that delivers on taste, colour and texture. A dreamy delicious dish perfect for any occasion!

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Ingredients

Servings

2 tbsp olive oil
1 whole chicken (about 2.5lb) cut into 8 pieces or 8 chicken thighs.
1 onion (medium, peeled & thinly sliced)
2 garlic cloves (peeled and chopped)
1 tsp baharat powder
1 tsp coriander powder
½ tsp Turmeric
1 ½ tsp salt
½ tsp black pepper
½ cup finely chopped tomato
2 cups basmati rice (soaked in cold water for 30 minutes)
4 cups chicken stock (homemade of store-bought)
½ cup pistachio nuts
2 tbsp unsalted butter

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Instructions

Heat the oil over a medium heat until just hot. Add the chicken pieces in two batches and brown both sides for about 4-5 minutes per side. Remove all the chicken and set aside.
Add the onion to the pan and if things are sticking, a little water (¼ cup) - stir for about 4-5 minutes to soften the onion. Add the garlic and fry for 1 minute before adding the baharat, coriander, turmeric, salt, black pepper and tomato. Stir to combine and let it gently fry for 1 minute or so.Return the chicken to the pan with about ½ cup water. Stir to coat the chicken in the sauce then pop on a lid. Turn the heat to medium/low so that it's bubbling, but not furiously.Cook the chicken for 15 minutes, stirring occasionally.
Drain the rice and then pour into the pan with the chicken. Stir the chicken into the rice very briefly before pouring in the stock. Shake the pan to submerge everything. Try not to stir the rice. Let this come to a simmer.
Turn the heat down to low so that the rice is barely bubbling. Pop on the lid and leave the pan for 25-30 minutes. After that time, all the liquid should be gone.If it's not, make a few holes to the bottom of the pan with a wooden spoon and let the rice cook for a few more minutes until dry.Remove from the heat.
While the rice is cooking, heat the butter in a small frying pan over a medium heat. Fry the nuts for 1-2 minutes until just turning brown. Drain on paper towels and leave to cool. You can chop them or leave whole.
Remove the lid from the rice, then place a clean tea towel over the pan. Return the lid and wrap up the tea towel. Leave the pan for 30 minutes - this will help create the perfect fluffy texture.
After 30 minutes, fluff up the rice a little with a fork or spoon, sprinkle over the nuts and then serve. Serve in portions or from the pan in the centre of the table.

Notes

Cooking tips & Substitutions
Serving suggestions
Storage & reheating suggestions
Freezer – The pilaf can be frozen in portioned sized airtight containers. You can reheat in the microwave from frozen (I like to add 1-2 tablespoons of water to avoid anything drying out. Alternatively, you can defrost the pilaf completely before reheating in the microwave for slightly better results.
The pilaf can be frozen in portioned sized airtight containers. You can reheat in the microwave from frozen (I like to add 1-2 tablespoons of water to avoid anything drying out. Alternatively, you can defrost the pilaf completely before reheating in the microwave for slightly better results.
Wash the rice – Rinse the grains in cold water 3-times until the water runs clear. This will help avoid the grains sticking together when cooking.
Make in advance – This pilaf will stay fresh for an hour or so on the stove-top.
Mix up the spices – Try store-bought spice mixes like Sharwarma, Berbere or even Cajun for different flavour combinations.
Serve from the pan. After resting, take your pot to the table and serve. No fuss, no extra washing up.
Salad on the side. A great salad to serve is the Lebanese Fattoush salad - lots of green, lots of texture and a wonderfully sour, zingy dressing. Perfection! You could also serve an Iranian Shrirazi Salad or a simple peppery green leaf salad like rocket or watercress.
Yoghurt sauce. A simple herb yoghurt sauce is perfect alongside this pilaf. Blend 1 cup plain yoghurt with 1 cup fresh mint, the juice of ½ lemon and a little salt & pepper until smooth.
Fridge - Chicken pilaf will keep in the fridge for 4-5 days. Keep in the pan with the lid on or portion into airtight containers. Heat in the microwave or in the oven covered in a hot oven proof pan for 10 minutes,

Nutrition Information

Show Details

Calories 526kcal (26%) Carbohydrates 46g (15%) Protein 26g (52%) Fat 26g (40%) Saturated Fat 7g (35%) Trans Fat 1g Cholesterol 83mg (28%) Sodium 678mg (28%) Potassium 492mg (14%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 335IU (7%) Vitamin C 5mg (6%) Calcium 44mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 526 kcal

% Daily Value*

Calories	526kcal	26%
Carbohydrates	46g	15%
Protein	26g	52%
Fat	26g	40%
Saturated Fat	7g	35%
Trans Fat	1g	50%
Cholesterol	83mg	28%
Sodium	678mg	28%
Potassium	492mg	10%
Fiber	2g	8%
Sugar	3g	6%
Vitamin A	335IU	7%
Vitamin C	5mg	6%
Calcium	44mg	4%
Iron	2mg	11%