Chicken pilaf

(28 ratings)

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Make your meals go further by using leftovers. This delicious pilaf is cooked with leftover chicken. It is economical and very quick and easy to cook.
Make your meals go further by using leftovers. This delicious pilaf is cooked with leftover chicken. It is economical and very quick and easy to cook.
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Woman's Weekly recipe This mouth-watering chicken pilaf is a great way to use up leftovers from your Sunday roast dinner. Chicken thighs are a great choice if youíre looking for a cheap option otherwise chicken breast or leftover roast chicken would work just as good. It only takes 27 mins to cook and is a great speedy supper that the whole family can enjoy. With only 400g per portion this chicken pilaf is healthy and low in calories too. Serve as a hearty lunch or light dinner.


  • 1 tbsp sunflower oil
  • 1 red and 1 white onion, peeled and sliced
  • 1 red chilli, halved, deseeded and finely sliced
  • 1 clove garlic, crushed
  • 2 tsp cumin seeds
  • Good pinch of ground cinnamon
  • 200g basmati rice
  • 600ml hot chicken stock
  • 16 ready-to-eat dried apricots, halved
  • 4 or 6 cooked chicken thighs,skinned and boned(200-300g/7-10oz)
  • 2-3 carrots, diced and steamed
  • 1 leek, finely sliced
  • Zest and juice of 1 orange, optional
  • Handful of parsley leaves
  • A few pistachios

Use any stock reserved from cooking the chicken.


  1. Heat oil in a frying pan. Fry the onion for 7 mins, until softened and browned. Spoon out a third of the onion and set aside for garnish.
  2. Add the chilli, garlic, cumin seeds and cinnamon to the pan, cook for a min, then add the rice and stir well. Add the chicken stock and apricots. Bring to the boil, turn the heat down, cover and simmer for 10-15 mins, until the stock is absorbed. Donít stir during cooking.
  3. Add the shredded chicken and veg. Stir in orange zest and juice, if using. Warm through for 5 mins.
  4. Serve topped with the crispy onions, parsley leaves and nuts.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 400(kcal)
  • Fat 9.0g
  • Saturates 2.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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  • 4
(28 ratings)

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