Chicken pilaf

Recipe from: 24 March 2016
recipe, chicken, dinner,lunch

Ingredients 15
Servings 4
Time 00:10


  • 1
    rotisserie chicken
  • 400
    basmati rice, rinsed, soaked in cold water for 3 hours and drained
  • 60
  • 2
    sunflower oil
  • 2
    onions, chopped
  • 1
    Maldon salt
  • 1
    peppercorns, crushed
  • 1
    stick cinnamon, broken
  • 2
    bay leaves, crushed
  • 1/4
    each raisins and sultanas, soaked in hot water for 10 minutes
  • 100
    blanched almonds, toasted
  • 1
  • generous handful coriander leaves, chopped
  • sea salt flakes to taste


Remove the breast meat from the chicken, leaving the skin on. Remove the rest of the meat from the bones and discard the skin.

If making the dressing, mix all the ingredients together and set aside.

Melt the butter and oil in a pan and fry the onion, salt and spices over a low heat until the onion has browned and the spices have infused the butter.

Add the drained rice and stir until well coated in butter. Cover with water and simmer for 5 minutes, covered.

Add chicken, raisins and sultanas; cook for a further 5 minutes.

Remove from heat and fluff rice with a fork. Cover with a clean tea towel and leave for 5 minutes. Sprinkle with toasted almonds and serve with dressing on the side.

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Read more on: dinner  |  recipe  |  chicken  |  lunch

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