Cinnamon & lemon chicken pilaf

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. 

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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
  • 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












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Overall rating (4/5)

4 out of 5 stars1 rating