Chicken pilaf with pomegranate

Name: Chicken pilaf with pomegranate
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 250 g Brown Basmati, Red Camargue & Wild Rice, rinsed; 560 g pack Essential British Chicken Thigh Fillets, each cut into 4; 2 tbsp Cooks’ Ingredients Zhoug Paste; 2 tbsp extra virgin olive oil; 1 large onion, chopped; 25 g pack coriander, stems and leaves chopped; 90 g pomegranate seeds; No.1 Strained Natural Greek Yogurt, to serve

Zhoug paste adds a fresh burst of coriander, parsley and chilli in this easy as pie pilaf.

4 out of 5 stars(5) Rate this recipe

HealthyLow in saturated fat1 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

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250g Brown Basmati, Red Camargue & Wild Rice, rinsed
560g pack Essential British Chicken Thigh Fillets, each cut into 4
2 tbsp Cooks’ Ingredients Zhoug Paste
2 tbsp extra virgin olive oil
1 large onion, chopped
25g pack coriander, stems and leaves chopped
90g pomegranate seeds
No.1 Strained Natural Greek Yogurt, to serve

Cook the rice in boiling, lightly salted water for 20 minutes, or until just tender. Put the chicken in a bowl with 1 tbsp zhoug and plenty of freshly ground black pepper, then mix well.
Meanwhile, heat 1 tbsp oil in a large frying pan and fry the chicken for 8-10 minutes until cooked through, with no pink meat and the juices run clear. Remove and keep warm. Add the onion and chopped coriander stems to the pan and cook for 5 minutes, to soften.
Thoroughly drain the rice and add to the onion. Stir in the remaining zhoug, the cooked chicken with any juices, most of the coriander leaves and half the pomegranate seeds. Mix well and heat through, then season to taste and drizzle with the remaining oil, if liked.
Serve scattered with the remaining coriander, pomegranate seeds and a dollop of yogurt.

Cook’s tip

If you’d like to add extra veg, try either boiling Tenderstem broccoli in with the rice for the last few minutes of cooking, or sizzle a pepper or two with the onions until slightly charred.

Typical values per serving when made using specific products in recipe