Save to your scrapbook
Cinnamon & lemon chicken pilaf
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
350g essential Waitrose British chicken mini breast fillets 4 tbsp essential Waitrose natural yogurt
2 garlic cloves, crushed
1½ tsp ground cinnamon
1 essential Waitrose lemon, zest and juice
30g essential Waitrose unsalted butter
1 essential Waitrose onion, finely diced
200g basmati rice
1 tsp salt
330ml fresh chicken stock
100g essential Waitrose frozen peas
1-2 tbsp roughly chopped coriander leaves
30g toasted flaked almonds
1. Preheat the oven to 180°C, gas mark 4. Mix the chicken in a bowl with the yogurt, garlic, 1 tsp cinnamon and ½ tsp lemon juice. Season, coat well and set aside. Meanwhile, heat the butter in a wide ovenproof casserole dish. Sauté the onion for 5 minutes, until soft, then stir in the rice, salt, lemon zest and 1 tsp lemon juice, plus the remaining ½ tsp cinnamon. Add the stock and bring to the boil,
then cover and cook in the oven for 15 minutes.
2. Put the peas in a sieve and run under hot water briefly. When the rice is ready, fluff it up with a fork, stirring through the peas as you go. Put the lid back on and set aside for 5 minutes.
3. Meanwhile, heat the grill to high. Put the chicken on a foil-lined baking tray and grill for 4-5 minutes on each side, until golden and cooked through. Slice into bite-sized pieces and stir through the rice. Serve with the coriander and a sprinkling of flaked almonds, plus extra lemon wedges and a dollop more yogurt, if liked.
Typical values per serving:
This recipe was first published in March 2017.