Cinnamon & lemon chicken pilaf
Waitrose and Partners

Cinnamon & lemon chicken pilaf

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. 

    • Serves4
    • CourseMain meal
    • Prepare15 mins
    • Cook30 mins
    • Total time45 mins


    • 350g essential Waitrose British Chicken Mini Breast Fillets
    • 4 tbsp essential Waitrose natural yogurt
    • 2 garlic cloves, crushed
    • 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


    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 when made using specific products in recipe


    1,973kJ/ 469kcals



    Saturated Fat