Oven-Baked Chicken Pilaf
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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!
- Ready In:
- 30mins
- Serves:
- Units:
Nutrition Information
8
People talking
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
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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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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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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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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