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Chicken and pistachio pilaf
Chicken and pistachio pilaf
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Prep Time:
20 minutes
Cook Time:
17 minutes
Total Time:
37 minutes
Effortless one-pan meals for stress-free weeknights. Delicious dishes with minimal cleanup, giving you more time to unwind.
Ingredients:
  • 36.40 gm olive oil
  • 4 small chicken breast fillets (about 180g each), each cut into 6 pieces
  • 1 large red onion, thinly sliced
  • 200g basmati rice
  • 20.00 ml ground coriander
  • 2 small cinnamon quills, halved
  • 500ml chicken stock
  • 60.00 ml (1/4 cup) shelled pistachios, roughly chopped
  • 187.50 ml roughly chopped flat-leaf parsley
Instructions:
  • In a large heavy-based pan or flameproof casserole, heat 1 tablespoon of oil over medium-high heat. Sear chicken until golden, stirring occasionally, for about 2 minutes. Remove chicken from the pan and set aside.
  • Pour the remaining 1 tablespoon of oil into the pan and sauté the onion and garlic, stirring occasionally, until softened, for about 3 minutes. Mix in the rice and spices until well coated in the onion mixture. Pour in the stock and 1/4 cup (60ml) water and bring to a boil. Lower the heat, add the chicken, cover, and simmer for 12 minutes or until the rice is cooked. Fluff the rice with a fork, then let it sit covered for 5 minutes. Stir in the pistachios, parsley, season to taste, and mix everything together. Serve and enjoy!
  • Garnish with the remaining pistachios and parsley. Serve immediately.

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