Chicken and orange pilaf
A chicken pilaf with Middle Eastern flavours.
If you need a recipe for the cooked chicken and stock, we have one here.
| Chicken and orange pilaf | |
|---|---|
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| Chicken, orange and apricot pilaf | |
| Servings: | Serves 4 |
| Calories per serving: | 291 |
| Ready in: | 50 minutes |
| Prep. time: | 20 minutes |
| Cook time: | 30 minutes |
| Difficulty: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 24th October 2012 |
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Best recipe reviewOrange is the kicker! 4/5 The aroma, the taste, 🍗 🍊🌶 |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 tablespoons olive oil
- 1 onion, peeled and chopped
- 4 cloves garlic crushed
- 1 red chili, cut into thin rings
- Good grind of pepper, white if you have it
- 350 g (12 oz) long grain rice, preferably basmati - rinsed for 2 minutes under cold running water and well drained
- 500 ml cold chicken stock
- 125 ml orange juice
- The grated zest from 1 orange
- 100 g dried apricots, chopped
- 500 g cooked chicken, shredded into small pieces. See: Boiled chicken pieces.
- Big handful of fresh parsley, chopped
- 25 g shelled pistachio nuts, (about 50 g with shells)
- Greek yogurt for garnish
Method
- Heat the oil and gently sauté the onions and garlic for 4 minutes
- Add the chili and a grind of pepper and fry for a minute just to flavour the oil
- Add the rice and stir well to coat with oil
- Mix the orange juice, apricots and the stock, add to the rice and bring to the boil
- Reduce the heat, cover and simmer on a low heat for 20 minutes. Don't stir the rice during this time
- Stir the chicken pieces, parsley, orange zest and the pistachio nuts. Cook for a few minutes until the chicken is reheated
Serving suggestions
Serve with Greek yogurt as a side dish
See also
- Get chicken pieces the economical way, joint the chicken yourself
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