Prepare this filling dish, chicken pilaf in just 10 minutes. Sprinkle with pistachios before serving.
Pilaf is a great way of using up leftover chicken; be it thighs, breast or a whole chicken. Flavoured with garlic, chilli, cumin, and cinnamon, this pilaf is bursting with flavour. Vegetables such as leek and carrot pack this dish with nutrients.
- 1 tbsp sunflower oil
- 1 red and 1 white onion, peeled and sliced
- 1 red chilli, halved, deseeded and finely sliced
- 1 clove garlic, crushed
- 2 tsp cumin seeds
- Good pinch of ground cinnamon
- 200g basmati rice
- 600ml hot chicken stock
- 16 ready-to-eat dried apricots, halved
- 4 or 6 cooked chicken thighs,skinned and boned(200-300g/7-10oz)
- 2-3 carrots, diced and steamed
- 1 leek, finely sliced
- Zest and juice of 1 orange, optional
- Handful of parsley leaves
- A few pistachios
- Heat oil in a frying pan. Fry the onion for 7 mins, until softened and browned. Spoon out a third of the onion and set aside for garnish.
- Add the chilli, garlic, cumin seeds and cinnamon to the pan, cook for a min, then add the rice and stir well. Add the chicken stock and apricots. Bring to the boil, turn the heat down, cover and simmer for 10-15 mins, until the stock is absorbed. Don’t stir during cooking.
- Add the shredded chicken and veg. Stir in orange zest and juice, if using. Warm through for 5 mins.
- Serve topped with the crispy onions, parsley leaves and nuts.
Top tips for making chicken pilaf
This recipe uses chicken stock (opens in new tab); juices leftover from cooked chicken, but you could easily opt for a stock cube if you don’t have stock to hand.
You might also like...
Low calorie meals (opens in new tab): 500 calorie dinners
How to cook rice: the ultimate guide
Chicken thigh recipes
Jessica Dady is Senior Content Editor at Goodto.com and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children.
Slimming World's chilli and cauliflower rice recipe
This Slimming World chilli and cauliflower rice is easy to make, but healthy and satisfying to eat - the perfect mid-week supper that will please the whole family!
By Slimming World • Published
Vibrant beetroot raita is a delicious dish that's ready in 5 minutes and makes a classic Indian dip for onion bhajis or samosas
By Octavia Lillywhite • Published
Homemade curry paste can be the difference between a good curry and a great one. Learn how to make your own here - it's much easier than you might think.
By Nichola Palmer • Last updated
Tiramisu crepe stack
Give a humble pancake the ultimate transformation with this easy but showstopping tower of coffee pancakes...
By Jess Meyer • Published
Creamy mushroom and blue cheese buckwheat galettes
Buckwheat will give these pancakes a pleasant savoury flavour, as well as making them gluten-free...
By Rose Fooks • Published
Munchies skillet cookie
A gooey, delicious cookie baked in a skillet. A great dessert for sharing with loved ones...
By Jess Meyer • Published
The Queen’s dinner table rule means this everyday essential isn’t ‘allowed’ for her royal relatives
The Queen reportedly prefers a more 'formal' approach to mealtimes and prioritises traditional etiquette with her nearest and nearest...
By Emma Shacklock • Published
Mum sparks packed lunch debate over her very organised prepping
By Lucy Buglass • Published
Surprisingly cheap Mother's Day gift mums ACTUALLY want as chocolate and jewellery drop in popularity
New research has found that many mums in the UK have a very simple wish list this Mother's Day
By Emma Dooney • Published