Chicken Pilaf with Parsley and Pumpkin Seeds recipe

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  • Serves 2
  • 15 mins to prepare and 20 mins to cook
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Customer recipe by Lee Callagher
Added 67 months ago

Preheat the grill to medium high. Brush the chicken breast with a little olive oil.
Heat 1 tablespoon of olive oil in a heavy-based nonstick frying pan over medium heat, add the onion and cook for 3 minutes. Stir in the cinnamon, cumin and tomato puree and cook for 2 minutes more.
Add the rice and stir to coat with the oil and spices. Stir in the stock and cook, stirring regularly to prevent sticking, for 10-15 minutes.
Meanwhile, grill the chicken for 10 minutes or until cooked through, turning once. Cut into bite-size pieces and stir into the rice with the broad beans and 1 tablespoon of the parsley. Cook for a further 3 minutes, stirring in the boiling water a little at a time, until the rice and beans are cooked and the water is absorbed.
Stir in the remaining parsley and the pumpkins seeds and serve.

The pumpkins seeds give a delicious crunch and flavour to this quick and easy dish although not good for small children as they may choke on them.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 300g (10 oz) - skinless chicken breast
  • 1 tbsp - olive oil, plus extra for brushing
  • onions, diced
  • 1/2 tsp - ground cinnamon
  • 1/2 tsp - ground cumin
  • 1 tbsp - tomato puree
  • 100g (3 1/2 oz) - brown basmati rice, rinsed and drained
  • 150ml (5fl oz) - chicken stock
  • 100g (3 1/2 oz) - broad beans
  • 2 tbsp - chopped parsley
  • 50ml (2fl oz) - boiling water
  • 25g (1 oz) - pumpkin seeds
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