Save for later

Chicken, squash and coriander pilaf

Thumbnail
Thumbnail
Thumbnail
This rice-based dish is packed with flavours and textures.
Serves
4
Prep
20 minutes
Cook
40 minutes
Each 400g serving contains (excludes serving suggestion)
KCal
267
Carbs
31.0g
Fibre
2.0g
Protein
24.9g
Fat
5.3g
Saturates
0.80g
Sugars
1.8g
Salt
0.69g
Portion Fruit & Veg
1
Ingredients
Ingredients
2 tsp sunflower oil

250 g/9 oz wholegrain rice, rinsed in several changes of water, then drained

2 tsp mild curry powder

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp ground turmeric

750 ml/26 fl oz water

1 yellow squash, summer squash or yellow courgette, thinly sliced

2 large skinless chicken breasts, trimmed of excess fat

2 tbsp flaked almonds

1/2 lemon, juiced

1 handful coriander leaves

Freshly ground black pepper


Please view Whisk.com privacy policy for more information
Method
  1. Preheat the oven to 180°C (160° fan)/350F/gas mark 4.


  2. Heat the sunflower oil in an ovenproof casserole or baking dish set over a medium heat until hot.


  3. Stir in the rice and sauté in the oil for 2 minutes, stirring frequently. Sprinkle over the spices and cook for a further 2 minutes until fragrant.


  4. Cover with the water, stirring well. Bring to the boil before arranging the squash and chicken on top of the rice.
  5. Loosely cover the dish with aluminium foil and transfer to the oven, baking for about 30 minutes until the rice has absorbed the water and the chicken is cooked through.


  6. Remove from the oven and discard the foil. Sprinkle almonds on top and return the dish to the oven for 7-10 minutes until the almonds are golden-brown.
  7. Remove from the oven. Transfer the chicken to a plate and let it cool for 5 minutes before shredding between two forks.
  8. Stir some lemon juice into the pilaf and fluff the rice with a fork to separate the grains.


  9. Top with the shredded chicken and garnish with some coriander leaves before serving.


Chefs tips
  • Yellow squashes are available from good grocers and supermarkets. Look for a squash that is approximately 250-350g in weight. 
  • To add colour and variety, replace half the sliced almonds with unsalted cashew and pistachio nuts.
     
Brand Icons/Telephone check - FontAwesome icons/tick icons/uk