Oven-Baked Chicken Pilaf

Name: Oven-Baked Chicken Pilaf
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 3 ounces pine nuts; 2 tablespoons olive oil; 1 red onion, cut into thin wedges; 1 teaspoon turmeric; 8 boneless skinless chicken thighs; 12 ounces long-grain rice; 3 ounces sultanas; 850 ml chicken stock; handful coriander leaves, to serve

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Recipe by Noo8820

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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READY IN: 30mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

3

ounces pine nuts
2

tablespoons olive oil
1

red onion, cut into thin wedges
1

teaspoon turmeric
8

boneless skinless chicken thighs
12

ounces long-grain rice
3

ounces sultanas
850

ml chicken stock
handful coriander leaves, to serve

DIRECTIONS

Heat the oven to 200/180/Gas 6.
Toast the pine nuts in an ovenproof and flameproof casserole dish, then remove and set aside.
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.
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.
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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