Cinnamon & lemon chicken pilaf

Name: Cinnamon & lemon chicken pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 350 g 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; 30 g essential Waitrose unsalted butter; 1 essential Waitrose onion, finely diced; 200 g basmati rice; 1 tsp salt; 330 ml fresh chicken stock; 100 g essential Waitrose frozen peas; 2 tbsp roughly chopped coriander leaves (approx. 1-2 tbsp); 30 g toasted flaked almonds

This rice dish brings together fluffy basmati rice cooked in chicken stock and seasoned chicken breast pieces and is topped with creamy yogurt, toasted almond flakes and a squeeze of fresh lemon juice.

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Serves4
CourseMain meal
Prepare15 mins
Cook30 mins
Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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
2 tbsp roughly chopped coriander leaves (approx. 1-2 tbsp)
30g toasted flaked almonds

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.
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.
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 when made using specific products in recipe