Chicken pilaf recipe

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serves: 4
Skill: easy
Cost: cheap
Prep: 10 min
Cooking: 27 min

Nutrition per portion

Calories 400 kCal 20%
Fat 9g 13%
  -  Saturates 2g 10%
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  • This mouth-watering chicken pilaf is a great way to use up leftovers from your Sunday roast dinner. Chicken thighs are a great choice if you’re looking for a cheap option otherwise chicken breast or leftover roast chicken would work just as good. It only takes 27 mins to cook and is a great speedy supper that the whole family can enjoy. With only 400g per portion this chicken pilaf is healthy and low in calories too. Serve as a hearty lunch or light dinner.


    • 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 tip for making Chicken pilaf

    Use any stock reserved from cooking the chicken.

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    (155 ratings)
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