Chicken Pilaff

Updated at: Thu, 17 Aug 2023 03:00:18 GMT

Step 1

Cut each chicken breast fillet into 3 Melt half the butter in a large heavy-based pan with a tight-fitting lid. Add the onion and cook over a medium heat for 5-6 minutes until golden and slightly softened. Using a slatted spoon, remove from the pan and reserve

Step 2

Return the pan to the heat and increase the temperature Add the chicken pieces and cook in batches for 1-2 minutes on each side until just golden: Reserve with the onions

Step 3

Return the pan to the heat and add the remaining butter and the rice. Stir with a wooden spoon until the rice is coated in the butter Add the hot stock, bay leaf, cinnamon stick and reserved onion, chicken and any juices to the pan and mix together

Step 4

Cover and bring to the boil, then simmer gently without stirring for 10 minutes, or until all the liquid has been absorbed.

Step 5

Remove the cinnamon stick and bay leaf Stir in the parsley and pistachios and season Serve immediately, with a little Greek yogurt (optional) to spoon over and a dressed watercress salad

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