Spiced Chicken & Cauliflower Pilaf
Recipe GLPRcc41810be4d49d
A fragrant one-pan pilaf featuring seasoned chicken breasts cooked alongside basmati rice, tender cauliflower florets, and green beans. The dish is infused with warm curry spices and brightened with fresh lemon and coriander, creating a complete, satisfying meal in a single pot.
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Ingredients
4 Skin-on chicken breasts
1 tbsp Medium curry powder (containing turmeric)
200 g Basmati rice
500 ml Chicken stock
200 g Cauliflower florets
200 g Frozen green beans
1 Lemon, halved lengthways and sliced
1 small bunch Fresh coriander, leaves and stalks separated and roughly chopped
Directions
Heat a large frying pan or flameproof casserole over medium-high heat. Place the chicken breasts skin-side down in the pan and cook until the skin is golden and crispy, about 5-6 minutes. Remove the chicken and set aside.
Add the curry powder to the pan and cook for about 30 seconds, stirring constantly to bloom the spices. Add the basmati rice and stir for about 1 minute, ensuring the grains are well coated with the curry mixture.
Pour in the chicken stock and bring to a boil, stirring occasionally. Add the cauliflower florets, frozen green beans, and lemon slices to the pan.
Return the chicken breasts to the pan, placing them skin-side up on top of the rice and vegetables. Reduce the heat to low, cover the pan with a lid, and simmer for 10 minutes.
Check that the chicken is cooked through by inserting a meat thermometer into the thickest part of the largest breast—it should read 165°F (74°C). The rice should be tender and have absorbed most of the liquid.
Remove from heat and scatter the fresh coriander leaves over the top. Serve the pilaf directly from the pan, ensuring each portion includes a chicken breast, rice, vegetables, and broth.
