Oven-baked Chicken Pilau
This flavorful Chicken and Rice bake combines succulent chicken thighs, fragrant turmeric, and sweet sultanas to create a delicious one-pot meal. The dish is finished with a sprinkle of toasted pine nuts and fresh coriander, adding a delightful crunch and burst of freshness to each bite. Enjoy the aromatic blend of spices and tender chicken in this comforting and satisfying dish.
— Constant Cookbook
Ingredients
- 85g pine nuts
- 2 tbsp olive oil
- 1 red onion , cut into thin wedges
- 1 tsp turmeric
- 8 skinless boneless chicken thighs
- 350g long grain rice
- 85g sultanas
- 850ml chicken stock
- handful fresh coriander leaves, to serve
Instructions
- Heat oven to 200C/fan 180C/gas 6. On the hob, toast the pine nuts in a flameproof casserole dish, remove and set aside.
- Heat the oil in the casserole and soften the onion with the turmeric for 3 mins. Add the chicken thighs and cook for 3-4 mins until browned all over. Tip in the rice, sultanas and 700ml stock, then bring to the boil. Cover with a lid and bake in the oven for 20 mins, checking halfway and adding more stock if needed. Cook until the chicken is done and the rice tender. Season to taste, then stir in the toasted pine nuts and serve sprinkled with fresh coriander.
Cook Time
25M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 774 calories
- Fat Content: 29 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 86 grams carbohydrates
- Sugar Content: 15 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 39 grams protein
- Sodium Content: 1.36 milligram of sodium
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