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Chicken Pilaf

A great comfort food recipe for using up cooked chicken and larder staples
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: savoury
Servings: 2
Author: Karon Grieve


  • 2 tbsp olive oil
  • pinch of saffron
  • 1 tbsp cinnamon
  • 4 cardamom pods crushed
  • 1 clove garlic minced
  • 1 tbsp sultanas
  • 1/2 courgette chopped
  • 1 ear corn kernals removed
  • 1 cup brown basmati rice
  • 2 cups chicken stock
  • 175 g/6oz cooked chicken
  • 2 large tomatoes chopped
  • 2 tbsp chopped fresh mint
  • 2 tbsp roasted pumpkin sunflower seeds and pine nuts


  • Heat the olive oil in a large pan and cook all spices and chopped garlic for 5 minutes.
  • Add the chopped courgette and corn kernals and cook for 5 minutes
  • Add the rice and make sure it is well coated in the spiced oil before adding the chicken stock, cover and cook for 15 minutes.
  • Add the chopped chicken and tomatoes and cook for another 5 minutes.
  • Scatter with fresh mint and the roasted seeds and nuts just before serving.


Gluten Free