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Nutty chicken pilaf

Recipe from: 21 April 2010
chicken pilaf

Ingredients 13
Servings 4
Time 10 mins


  • 1
    olive oil
  • 1/2
    onion, finely chopped
  • 3/4
    green bellpepper, finely chopped
  • 250
    chicken breasts, thinly sliced
  • 3/4
    chicken stock cube
  • pinch
    Ground nutmeg
  • 1/4 - 1/2
  • 3
    cooked brown rice
  • 125
    pattypan squash (yellow summer squash)
  • g
    Salt & pepper, to taste
  • 30
    lemon juice
  • 120
    mixed nuts, fruit & seeds
  • Parsley sprigs, chopped


20 mins
Heat olive oil in a large frying pan and sauté onion and greenpepper for 3 - 4 minutes until just starting to soften.

Add chicken strips and cook a further 5 minutes until just cooked through.

Add stock cube, nutmeg and 1/4 cup water, cook for a minute or two to dissolve the stock cube, then add rice and squash.

Cook another 3 - 4 minutes or until rice is heated through and squash cooked.

Taste and adjust seasoning if needed.

Finish off by adding lemon juice, then stir nuts and seeds through and sprinkle with chopped parsley.

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Read more on: poultry  |  stir-fry  |  sauté

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