Spiced chicken pilaf with mint yogurt

Name: Spiced chicken pilaf with mint yogurt
Yield: Serves 2
Cuisine: Moroccan recipes
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

Easy
June 2014

Easy
June 2014

Serves 2
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

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

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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

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

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.
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.
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.

Method

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.
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.
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.