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.

4 out of 5 stars(1) Rate this recipe

Serves4
CourseMain meal
Prepare15 mins
Cook30 mins
Total time45 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

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

Method

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.