Oven Baked Chicken Pilau
March 2, 2006 at 12:26 PM
by Ashleigh
Oven Baked Chicken Pilau Good Food March 2006-02-24
Superhealthy, 1 of 5-a-day
85g pine nuts
2 tbsp olive oil
1 red onion, cut into thin wedges
1 tsp turmeric
8 skinless, boneless chicken thighs
350g long-grain rice
85g sultanas
850 ml chicken stock
handful fresh coriander leaves, to serve
- Heat oven to 200C. On the hob, toast the pine nuts in a flameproof casserole dish and set aside.
- Heat the oil in the casserole and soften the onion with the turmeric for 3 minutes. Add the chicken thighs and cook for 3-4 minutes until browned all over. Tip in the rice, sultanas and 700ml stock, then bring to the boil. Cover with a lid and bake in the oven for 20 minutes, checking halfway and adding more stock if necessary. Cook until the chicken is done and the rice is tender (about 25 minutes). Season to taste, then stir in the toasted pine nuts and sprinkle with coriander.
Per serving: 784 calories, protein 48g, carbohydrates 95g, fat 26g, saturated fat 4g, fibre 1g, sugar 17g, salt 1.14g
This was really tasty! I couldn't get chicken thighs without the bone in, so I used boned thighs, but they turned out a little tough. I think next time I'll make the extra effort to debone them.
I left out the pine-nuts and the coriander leaves. We do grow coriander on the balcony in the summer, but I wasn't about to go buy a tiny little packet for 1 euro to garnish the chicken with!
I liked how easy this was to do in the oven, and we'll definitely make it again. I used about half the amount of turmeric as I didn't want to alarm the kids into not eating it because of its colour! Despite that the flavour was rich and satisfying.