Coriander chicken pilaf
Cooked in a coriander and cumin-spiced broth, this delicious pilaf recipe gives flavour-packed rice with wonderfully tender chicken. Finished with curly kale, flaked almonds and fresh lime, it's a real festival of flavour and so easy to throw together. Serve up in under an hour on a busy weeknight, or make ahead and freeze for another day.
- Blitz 1 tbsp oil, the garlic, ginger, chilli and three-quarters of the fresh coriander in a food processor. Slash the chicken pieces, then rub in the paste.
- Place a large, deep, lidded nonstick frying pan over a medium-high heat and fry the chicken for 1 min each side until lightly golden. Remove from the pan; set aside. Wipe out the pan and add 1 tbsp oil. Fry the onion over a medium heat for 5 mins until starting to colour. Sprinkle over the ground spices, add the rice and stir to coat.
- Pour over the stock, stir through the kale and return the chicken to the pan. Cover and simmer for 25 mins until the chicken is tender and the rice is fluffy.
- Scatter with the remaining coriander and the flaked almonds. Serve with the lime wedges, if using.
See more Chicken recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
View full recipe details