zoom Chicken pilaf with pomegranate
  • Save to your scrapbook
  • Save to your scrapbook

    Chicken pilaf with pomegranate

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Chicken pilaf with pomegranate

    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes

    Serves: 2

    Ingredients

    125g Love Life Brown Basmati, Red Camargue & Wild Rice, rinsed
    1 pack chicken thigh fillets fed on an omega 3 enriched diet, about 6, each fillet cut into
    4 pieces
    1½ tbsp Cooks’ Ingredients Zhoug
    1 tbsp extra virgin olive oil
    1 onion, chopped
    28g pack Cooks’ Ingredients Coriander, chopped
    125g pack pomegranate seeds
    Greek natural strained yogurt, to serve 

    Method

    1. Cook the rice in plenty of boiling, lightly salted water for 20 minutes or until just tender.

    2. Put the chicken pieces in a bowl with 1 tbsp of the zhoug and plenty of freshly ground black pepper and mix well.

    3. Heat the oil in a large pan and fry the chicken pieces for about 8-10 minutes until cooked through, there is no pink meat and juices run clear. Remove and keep warm. Add the onions and fry in the pan for 5 minutes to soften.

    3. Thoroughly drain the rice and add to the pan with the remaining zhoug, the chicken pieces, ¾ of the coriander and half the pomegranate seeds. Mix well and heat through for 1 minute, then season to taste.

    5. Serve scattered with the remaining pomegranate seeds, coriander and a dollop of yogurt. 

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    5 stars

    Glossary