One-pot Chicken & Chickpea Pilau
This flavorful one-pan chicken and rice dish is a delightful medley of tender chicken thighs, leeks, chickpeas, and broccoli cooked together in a savory broth. With aromatic hints of garlic and lemon zest, this hearty meal is easy to prepare and perfect for a comforting dinner option.
— Constant Cookbook
Ingredients
- 1 tbsp olive oil
- 4 chicken thighs , skin removed and trimmed of fat
- 2 large leeks , thinly sliced
- 2 garlic cloves , crushed
- 400g can chickpeas in water, drained and rinsed
- grated zest of 1 lemon
- 200g easy-cook brown rice
- 450ml chicken stock
- 1 head broccoli , broken into florets
Instructions
- Heat a large, lidded frying pan or fl ameproof casserole and add the oil. Fry the chicken thighs for 2 mins, turning halfway through cooking, until lightly coloured, then lift onto a plate. Add the leeks to the pan and stir-fry for 3 mins, then add the garlic and tip in the chickpeas, most of the lemon zest and rice. Stir together until well mixed.
- Nestle the chicken in the rice mix. Pour over the stock and season lightly. Cover and cook on a low heat for 20 mins until the chicken is nearly cooked through and the rice has absorbed nearly all the liquid. Sit the broccoli on top of the rice, cover and continue to cook until the rice and broccoli are tender and the chicken cooked. Sprinkle with the remaining lemon zest to serve.
Cook Time
30M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 447 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 59 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 8 grams fiber
- Protein Content: 35 grams protein
- Sodium Content: 0.8 milligram of sodium
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