This chicken pilau is not only filling, but also nutritious.
- Preparation time: 5 minutes
- Cooking time: 25 minutes
- 85 grams pine nuts
- 2 tablespoons olive oil
- 1 red onion, peeled and sliced into thin wedges
- 1 teaspoon turmeric
- 8 chicken thighs, skinless and boneless
- 350g rice, long grain
- 85 grams sultanas
- 850ml chicken broth
- to serve, a handful of fresh coriander leaves
Preheat the oven to 200°C/fan 180°C/gas 6. Toast the pine nuts in a flameproof casserole dish over medium heat, then remove and put aside.
In the casserole, heat the oil and soften the onion with the turmeric for 3 minutes. Cook for 3-4 minutes, or until the chicken thighs are browned all over. Bring to a boil with the rice, sultanas, and 700ml stock. Cover with a cover and bake for 20 minutes, checking midway and adding additional stock if necessary. Cook until the chicken is cooked through and the rice is soft. Season with salt and pepper to taste, then fold in the toasted pine nuts and serve garnished with fresh coriander.