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Home » meat » chicken pilaf

chicken pilaf

14 January, 2020

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Chicken pilaf, a simple mid week dinner dish. Marinate the chicken in yogurt and warm spicing, combine  with rice, nuts and fresh herbs.

Chicken and nut pilaf is a dish all my family enjoy and one I serve regularly through the week. This simple dish of spiced chicken breast with rice and nuts is a great mid week dinner. With a little organisation it can be prepared a little ahead of time and cooked when ready to serve.

Blue bowl on a blue linen napkin and white plate filled with a chicken, cashew and pistachio pilaf rice and nuts scattered to the back.

This dish requires a little time to prepare, although not too long to cook. The important thing is to marinade the chicken and set it aside for at least 2 hours, but longer if you have time.

I like to get the chicken into the marinade either the night before or in the morning and then leave it in the fridge to marinate. That way it’s ready to cook quickly later when the rice is on and you’re in a rush to get dinner on the table.

Blue bowl on a blue linen napkin and white plate filled with a chicken, cashew and pistachio pilaf rice and nuts scattered to the back.

Some alternative serving suggestions:

I have used a combination of cashew, pistachio and pine nuts in this dish as that’s what my family like to eat. However, you could also add flaked almonds or some dried fruits such as sultanas or apricots. This is a dish that’s easily adaptable to your families taste.

Do I have to use all the spices?

The spice list looks extensive but these are the spices I like to cook with and always have to hand. Again make this dish your own and add the spices that you like to cook with. If there’s a spice in there that you don’t like then leave it out. That’s what’s great about this type of dish, you can flavour and add to with ingredients that you already have to hand in the cupboard.

A hearty grey blue bowl filled with a nutty chicken pilaf rice, parsley to the back and served with a wedge of lemon on the side.

How can I adapt this recipe to suit Vegetarian and Vegan diners?

This recipe is very easily adapted for Vegetarian and Vegan diners. In place of the chicken, marinate a cauliflower instead. Break up the cauliflower into florets and place in the marinade.

Before adding to the rice, roast the cauliflower on a non-stick tray in the oven for 25-30 minutes. Transfer the cauliflower to the rice dish along with any cooking juices.

Furthermore substitute the chicken stock used here for vegetable stock. Remember if serving Vegan diners, opt for a suitable Vegan yogurt instead of Greek yogurt. Also ensure you omit the butter when preparing the rice.

Pin the recipe:

Blue bowl on a blue linen napkin and white plate filled with a chicken, cashew and pistachio pilaf rice with a pink bowl of parsley to the back left.

Other recipes to try:

If you like this recipe then try some of our other recipes:

  • Creamy Tarragon Chicken with Asparagus
  • Stir-fry Chicken & Cashew Nuts
  • Bulgur Wheat Risotto with Asparagus & Pancetta
  • Butter Chicken Curry
  • Chorizo & Bean Stew with Roast Chicken
  • Guinea Fowl Supreme with Chicken Jus

Looking for inspiration for feeding the family mid week, then take a look at our Ultimate Guide to Family Dinners. Full of useful hints, tips and recipes.

Blue bowl on a blue linen napkin and white plate filled with a chicken, cashew and pistachio pilaf rice and nuts scattered to the back.

Chicken & Nut Pilaf

Chicken and nut pilaf, a simple mid week dinner dish. The chicken is marinated in yoghurt and warm spicing, mixed with rice, nuts and herbs.
5 from 6 votes
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Prep Time: 30 mins
Cook Time: 30 mins
Marinate time: 2 hrs
Total Time: 3 hrs
Servings: 6 people
Calories: 614kcal
Author: Lesley Garden

Ingredients

Marinated Chicken

  • 500 g chicken breasts (cut into small cubes)
  • 300 g greek yoghurt
  • 1 zest & juice of lemon (finely grated)
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/2 tsp black pepper

Pilaf

  • 1 large pinch saffron strands
  • 1 ltr good quality chicken stock
  • 80 g cashew nuts (unsalted)
  • 80 g shelled pistachios (unsalted)
  • 25 g pine nuts
  • 20 g butter
  • 2 tbsp sunflower oil
  • 1 large onion (diced)
  • 3 cloves garlic (crushed)
  • 3 cardamon pods (bruised)
  • 350 g basmati rice
  • 1 large bunch fresh parsley (chopped)
  • salt & pepper

Instructions

  • Place all the ingredients for the marinated chicken into a large bowl and mix thoroughly to combine. Ensure the chicken is completely coated with the marinade. Cover the bowl and place in the fridge for 2 hours.
  • Place the saffron strands in a jug, pour over the hot chicken stock and set aside.
  • Place a small non-stick frying pan over a medium heat and add the nuts to the pan. Roast the nuts, moving them frequently in the pan, taking care not to burn the nuts. Set aside once lightly toasted.
  • Add the butter and 1 tbsp of the sunflower oil to a large, deep-sided frying pan. Over a medium heat add the onion and saute for 5 minutes taking care to cook the onions but not colour them. Add the garlic, cardamon pods and rice to the pan and cook for a further minute.
  • Pour the saffron infused chicken stock over the rice mixture, bring to a simmer then turn the heat down to low and cover the pan with a lid. Cook for 12-15 minutes until the rice has cooked and the liquid has been absorbed. Remove the cardamon pods.
  • Meanwhile add the remaining 1 tbsp sunflower oil into a non-stick frying pan (use the pan used to roast the nuts) and heat on medium. Add the chicken pieces to the pan, along with any marinade and brown the chicken on all sides, taking care to ensure that the chicken is cooked through.
  • Add the cooked chicken to the rice, along with the nuts and the freshly chopped parsley. Stir to combine, season to taste and serve immediately.

Notes

The spices in this dish are very easily adapted. If there is something that you don’t like, then leave it out, or add something else.
If you don’t like cashews, then use flaked almonds instead. Add to the dish that which you like to eat.
Nutrition Facts
Chicken & Nut Pilaf
Amount Per Serving
Calories 614 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 5g31%
Cholesterol 63mg21%
Sodium 150mg7%
Potassium 727mg21%
Carbohydrates 63g21%
Fiber 4g17%
Sugar 5g6%
Protein 34g68%
Vitamin A 523IU10%
Vitamin C 13mg16%
Calcium 125mg13%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Main Course
Cuisine : Indian
Keyword : leftovers, Onepot
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Linking this recipe up to #CookBlogShare.

Tagged With: one pot 6 Comments

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Reader Interactions

Comments

  1. Janice Pattie

    31 May, 2020 at 20:52

    5 stars
    This looks just wonderful. Yogurt does such amazing things to chicken when you marinade. I bet it is really tender.

    Reply
    • Lesley

      2 June, 2020 at 12:59

      Thank you Janice. This is probably one of my favourite dishes to cook, as the marinade really does most of the hard work and the result is really tasty chicken. Lesley x

      Reply
  2. Chloe Edges

    2 February, 2020 at 21:24

    5 stars
    OMG this looks absolutely delish like Indian fried rice. I’m in!

    Reply
    • Lesley

      3 February, 2020 at 07:34

      Thank you Chloe, it’s a lovely rice dish and pack full of spice, albeit not too much chilli heat. Lesley

      Reply
  3. Cat | Curly's Cooking

    2 February, 2020 at 21:02

    5 stars
    This looks delicious. I’m not adventurous enough with Indian food and this looks like a great recipe to try.

    Reply
    • Lesley

      3 February, 2020 at 07:32

      Thank you Cat, I love cooking with spices and this is a great recipe to start with as it’s not too hot with chilli heat. Lesley x

      Reply

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