Chicken Pilaf

This is a great meal that you can prepare, pop in the oven and forget about! Simply serve with some lightly steamed vegetables or a colourful salad.


6 chicken thighs (6-8)

1 onion (finely chopped)

2 sticks celery (finely chopped)

2 clv garlic (crushed)

1 c nuts (optional)

2 c chicken stock

1 tsp tumeric

1⁄2 tsp ground cumin

2 tbsp olive oil

1 carrots (finely chopped)

3 mushrooms (3-4)

1⁄4 c currants or sultanas (optional)

1 c rice

 lemon peel

1⁄2 tsp ground coriander

1⁄2 tsp ground cinnamon

Salt and pepper

Fresh herbs, toasted pinenuts for garnish


Place oil in oven proof casserole that can be used on an element also and gently fry onion, garlic, carrot and celery, until onion is soft. Add mushrooms, nuts and currants and chicken thighs and cook for 10 minutes or so. Add lemon peel, and spices, rice and chicken stock, salt and pepper and bring to the boil. Cover tightly and cook in the oven for 30-45 minutes – do NOT remove cover – no peeking! Remove lid and fluff rice with a fork and garnish with herbs and toasted pine nuts.

If you don’t have a casserole dish that goes from stove top to oven, use a big fry pan and transfer everything to a casserole dish before adding the rice and chicken stock. Cover with tinfoil before putting the lid on tightly.