Chicken and coconut rice pilaf

Name: Chicken and coconut rice pilaf
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: Serves 4
Ingredients: 2 tbsp olive oil; 4 free-range skinless chicken legs, or a mix of thighs and drumsticks; 2 green cardamom pods, lightly crushed; 1 cinnamon stick; Bunch spring onions, chopped; 5cm piece fresh ginger, finely chopped; 400ml tin coconut milk; 240g basmati rice, well rinsed in cold water; 400g can black eyed beans, drained; Finely grated zest and juice 2 limes; Small handful fresh mint, sliced

Easy
May 2021

Easy
May 2021

Serves 4
Hands-on time 10 min

Our baked chicken and coconut rice pilaf is an easy twist on a classic one-pot. Just five minutes of prep are required, then pop it in the oven.

Check out more tried and tested pilaf recipes, including aromatic Persian chicken pilaf with pomegranate and raisins.

Dairy-free recipes

Nutrition: per serving

Calories: 624kcals
Fat: 25.9g (16.4g saturated)
Protein: 32.2g
Carbohydrates: 63.5g (4.2g sugars)
Fibre: 4g
Salt: 0.3g

Nutrition: per serving

Calories: 624kcals
Fat: 25.9g (16.4g saturated)
Protein: 32.2g
Carbohydrates: 63.5g (4.2g sugars)
Fibre: 4g
Salt: 0.3g

Save recipe

Save

Save recipe Print

Rate

Ingredients

2 tbsp olive oil
4 free-range skinless chicken legs, or a mix of thighs and drumsticks
2 green cardamom pods, lightly crushed
1 cinnamon stick
Bunch spring onions, chopped
5cm piece fresh ginger, finely chopped
400ml tin coconut milk
240g basmati rice, well rinsed in cold water
400g can black eyed beans, drained
Finely grated zest and juice 2 limes
Small handful fresh mint, sliced

Method

Heat the oven to 180ºC fan/gas 6. Heat the oil in a large, flameproof casserole over a medium heat. Brown the chicken all over, then add the cardamom, cinnamon and most of the spring onions and ginger, then cook for 2 minutes more. Reserve 6 tbsp (about 90ml) of the coconut milk, then add the rest to the pan, along with the rice, beans, lime zest and 150ml cold water. Season with salt and black pepper.
Bring to a simmer, add a tight-fitting lid and bake for 30 minutes until the rice is tender and the chicken juices run clear when pierced at the thickest point.
Meanwhile, whizz the reserved coconut milk, remaining ginger, lime juice, most of the mint and a pinch of salt in a small food processor to make a dressing. Season with salt and pepper.
Serve the chicken and rice drizzled with the dressing, scattered with the remaining spring onions and mint.