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Chicken and aubergine pilaf
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This recipe would be just as delicious made with leftovers from a roast chicken – use about 500g cooked meat and add with the beans.
1 tbsp essential Waitrose olive oil
25g essential Waitrose unsalted butter
2 essential Waitrose aubergines, chopped into 3cm chunks
1 essential Waitrose onion, chopped
3 garlic cloves, finely chopped
1 green chilli, chopped (deseeded, if liked)
1 tbsp garam masala
1 cinnamon stick or ½ tsp ground cinnamon
4-5 cardamom pods, lightly crushed
6 essential Waitrose British chicken thigh fillets, thinly sliced
250g essential Waitrose basmati rice
500ml hot chicken stock
100g essential Waitrose round beans, trimmed and halved
3 tbsp chopped dill
3 tbsp chopped coriander
1 essential Waitrose lemon, juice
1. Heat the oil and butter in a large casserole or deep frying pan. Add the aubergine, season, then fry until golden on all sides, around 10 minutes. Add the onion, garlic, chilli and spices and cook gently for 10 minutes, until softened.
2. Add the chicken, stir, then add the rice, coating it well. Pour in the hot stock and simmer for 15 minutes. Add the beans and cook for 5 minutes, until the rice is soft, the stock has been absorbed and the chicken is cooked through.
3. Season, stir in the chopped dill and coriander and add the lemon juice. Serve with a dollop of natural yogurt, if liked.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in August 2014.