Chicken pilaf with pomegranate

Chicken pilaf with pomegranate

By Lucas Lin
10’ Prep time
25’ Cook time
35’ Total time
645 Calories
4 Serving

Summary

Zhoug paste adds a fresh burst of coriander, parsley and chilli in this easy as pie pilaf.
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Step by Step

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Step 1

Cook the rice in boiling, lightly salted water for 20 minutes, or until just tender. Put the chicken in a bowl with 1 tbsp zhoug and plenty of freshly ground black pepper, then mix well.
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Step 2

Meanwhile, heat 1 tbsp oil in a large frying pan and fry the chicken for 8-10 minutes until cooked through, with no pink meat and the juices run clear. Remove and keep warm. Add the onion and chopped coriander stems to the pan and cook for 5 minutes, to soften.
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Step 3

Thoroughly drain the rice and add to the onion. Stir in the remaining zhoug, the cooked chicken with any juices, most of the coriander leaves and half the pomegranate seeds. Mix well and heat through, then season to taste and drizzle with the remaining oil, if liked.
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Step 4

Serve scattered with the remaining coriander, pomegranate seeds and a dollop of yogurt.

Ingredient

  • Onion
    Onion
    1
  • Extra virgin olive oil
    Extra virgin olive oil
    2 tbsp
  • Pomegranate seeds
    Pomegranate seeds
    90 grams
  • Chicken thigh fillets
    Chicken thigh fillets
    560 grams
  • Coriander
    Coriander
    25 grams
  • Cooks’ ingredients zhoug paste
    Cooks’ ingredients zhoug paste
    2 tbsp
  • Tilda brown basmati & quinoa
    Tilda brown basmati & quinoa
    250 grams

Nutrition Facts

View nutrition facts
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