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    You are in: Home / Recipes / Oven-Baked Chicken Pilaf Recipe
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    Oven-Baked Chicken Pilaf

    Oven-Baked Chicken Pilaf. Photo by diner524

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    Noo's Note:

    A really tasty and quick midweek supper solution that is sure to please the busiest of families. All cooked in one pot and on the table in 30 minutes!

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    1. 1
      Heat the oven to 200/180/Gas 6.
    2. 2
      Toast the pine nuts in an ovenproof and flameproof casserole dish, then remove and set aside.
    3. 3
      Heat the oil in the ovenproof casserole dish and soften the onion with the turmeric for about 3 minutes. Add the chicken thighs, then cook for 3-4 minutes until browned all over.
    4. 4
      Tip in the rice, sultanas and 700ml of the stock, then bring to the boil. Cover with a lid and bake in the oven for 20 minutes, checking halfway and adding more stock if it looks a little dry.
    5. 5
      Cook until the chicken is done and the rice tender. Season to taste, then stir in the toasted pine nuts and serve sprinkled with coriander leaves.

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    Ratings & Reviews:

    • on May 27, 2014


      Tastes nice, would probably have put a bit more spice in it just to make it more exciting but it tastes great anyway. Only thing is the rice came out a bit sticky/starchy, I dunno if that was just me not using enough water or not cooking it long enough. Would definitely make it again with some more spice and maybe added vegetables.

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    • on January 29, 2014


      Great chicken and rice pilaf recipe!!! I love pine nuts, so when I saw this offered, I knew I wanted to tag it. I had a boneless/skinless chicken thigh in the freezer, but at the last minute, I had to switch to using a boneless/skinless chicken breast as the thigh had gotten freezer burned. I cut this back to serve one (which for me, it would serve me at least twice, so economical too) and omitted the sultans as I am not a fan of sweet fruit with my meats. The other change I made was to coat the chicken pieces in some seasoned flour before browning, hoping to keep it moist during baking, and it was a success. I loved the flavor from the tumeric and red onion and really loved the crunch of the toasted pine nuts. Thanks for sharing such a great recipe Noo!!! Made for PRMR Tag Game.

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    • on September 27, 2013


      This is a very delicious chicken and rice dish. I love the flavor and color that the turmeric provides and the use of the red onion. I did use bone-in chicken thighs and I left the skin on during the cooking process to add more flavor. Served this dish with a side salad and it made a perfect meal for tonight. Made for PRMR, September, 2013.

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    Read All Reviews (8)


    Nutritional Facts for Oven-Baked Chicken Pilaf

    Serving Size: 1 (541 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 834.8
    Calories from Fat 270
    Total Fat 30.0 g
    Saturated Fat 4.2 g
    Cholesterol 121.0 mg
    Sodium 435.6 mg
    Total Carbohydrate 98.7 g
    Dietary Fiber 3.3 g
    Sugars 18.0 g
    Protein 42.6 g

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