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Oven-baked Chicken Pilaf

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Prep time Cook time Difficulty Views Rated (2) Recipe #
10m 30m 1-Piece of cake 963
4 stars
2
1312
Forked by Claire D on 11 May 2009 (0 descendants)

Description (Some HTML is OK)

Perfect mid week supper ... cook everything in one pot!
Make extra for leftovers ...


Ingredients

Makes 4 servings

  • 100g pine nuts
  • 2tbs olive oil
  • 2 red onions, cut into thin wedges
  • 1tsp tumeric
  • 8 boneless, skinless chicken thighs
  • 350g long grain brown rice
  • 100g sultanas (optional)
  • 850ml chicken stock
  • handful of fresh coriander to serve
  • squeeze of lemon to serve (optional)

Preparation (Some HTML is OK)

1. Heat oven to 180C.

2. On the hob, toast the pine nuts in a dry flameproof dish, then remove and set aside.

3. Heat the oil in a casserole and soften the onion with tumeric for 3 mins. Add the chicken thighs, then cook for 3-4 mins until browned all over. Tip in the rice, sultanas and 700ml of the stock, then bring to the boil. Cover with a lid, then bake in the oven for 30mins, checking halfway and adding more stock if it looks a little dry.

4. 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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Comments (5)

  • claire said on 25 Feb 2009:

    Looks like my kind of recipe - not too complicated and all in one pot!

    claire forked and changed this on 25 May 2009 She tried it and rated it 4 stars
  • claire said on 01 Mar 2009:

    So we tried this last night. And it was lovely. But it took a LOT longer to cook than 30 mins. We were starving.

  • stuart and jen (recipe author) said on 03 Mar 2009:

    maybe you have a really good quality dense brown rice that takes longer? otherwsie ... make sure your stock is hot before adding to the casserole ...

  • claire said on 13 Mar 2009:

    Yes I think BOTH of those caused the problem. The rice says on the pack to boil for 35 mins. And we were in a bit of a hurry when we put it in the oven.

  • claire said on 30 Mar 2009:

    Update: pre-cooked the rice for 10 mins this time and it was perfect after 30 mins in the oven. Very tasty.



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