Spiced chicken pilaf with mint yogurt

Spiced chicken pilaf with mint yogurt
  • Serves icon Serves 2
  • Time icon Hands-on time 25 min

A fragrant one-pot recipe using leftover chicken, rice and Moroccan spices, served with a cooling mint yogurt.

Nutrition: per serving

Calories
281kcals
Fat
9.5g (3.4g saturated)
Protein
18.1g
Carbohydrates
29.2g (4.3g sugars)
Fibre
2.1g
Salt
0.4g
Calories
281kcals
Fat
9.5g (3.4g saturated)
Protein
18.1g
Carbohydrates
29.2g (4.3g sugars)
Fibre
2.1g
Salt
0.4g

Ingredients

  • 1 tbsp olive oil, plus extra to drizzle
  • 1 onion
  • 2 garlic cloves
  • 150g leftover roast chicken
  • 2 tbsp baharat or similar Moroccan spice mix (see tip)
  • 120g basmati rice
  • 350ml chicken stock
  • 3 spring onions
  • Small handful fresh mint
  • 200g Greek yogurt

Method

  1. Heat the oil in a large sauté pan. Slice the onion, then fry gently for 5 minutes, turning the heat up towards the end to colour lightly. Crush in the garlic and fry for 2 minutes.
  2. Chop the chicken, then add to the pan with the baharat and cook for 2-3 minutes. Add the rice and stock, then season. Simmer gently without stirring for 15 minutes or until the stock has been absorbed and the rice is cooked but still has a little bite. Finely slice the spring onions, then stir through the rice and cook for 2 minutes.
  3. Finely chop the mint, then stir through the yogurt. Divide the pilaf between 2 plates. Add a dollop of yogurt, drizzle it with oil, season, then serve.

delicious. tips

  1. Vary the spicing according to what you have. Indian spices, smoked paprika or cumin work well too.

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