Chicken pilaf with pine nuts
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Serves:     people
Notes from Anna

This aromatic one-pot meal, rich in protein and minerals will prove a great hit with adults and kids alike.  Use any leftovers in a wrap with some Greek yogurt and extra lemon juice for lunch the following day.



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  1. Remove excess fat from the chicken thighs and cut into chunks.
  2. Peel and slice the onion. Peel and crush the garlic. Lightly crush the cardamom pods with the back of a knife . Squeeze the lemon.
  3. Boil a kettle and make up the stock according to the packet instructions.
  4. Warm the oil in the pan. Add the chicken pieces and brown them all over. Remove the chicken.
  5. Add the onion to the pan. Cook until soft and golden brown in colour. Add the garlic, the cinnamon, the cardamom, the lemon juice and the stock. Return the chicken to the pan and stir.
  6. Cover the pan with a lid and simmer for 20 minutes.
  7. Pour the rice into the pan and stir well. Put the lid back on and continue cooking over a low heat for another 20 minutes until all the liquid has been absorbed.
  8. Wash and finely chop the parsley. Scatter the parsley and pine nuts over the pilaf and serve.

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