Serves 16
45 min
Oven-Baked Chicken Pilau
Recipe GLPR637bf4cc7465db
A fragrant, one-dish baked rice entrée featuring tender chicken thighs cooked with warm spices, plump sultanas, and toasted pine nuts. The rice absorbs all the savory flavors as everything cooks together in the oven, finished with fresh coriander for brightness.
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Ingredients
85g pine nuts
2 tbsp olive oil
1 red onion, cut into thin wedges
1 tsp ground turmeric
8 skinless boneless chicken thighs
350g long grain rice
85g sultanas
850ml chicken stock
handful fresh coriander leaves, to serve
Directions
Preheat your oven to 200°C (180°C fan / gas 6). In a large flameproof casserole dish, toast the pine nuts over medium heat on the stovetop for 2–3 minutes until fragrant and golden, stirring frequently. Transfer them to a bowl and set aside.
Add the olive oil to the same casserole and warm over medium heat. Add the red onion wedges and turmeric, then cook for 3 minutes, stirring occasionally, until the onion begins to soften.
Arrange the chicken thighs in the casserole and cook for 3–4 minutes, turning to brown all sides evenly. Pour in the rice and sultanas, stirring gently to combine with the oil and spices.
Add 700ml of the chicken stock and bring to a boil over medium-high heat, stirring occasionally. Cover the casserole with a tight-fitting lid and transfer to the preheated oven.
Bake for 20 minutes, checking halfway through. If the rice appears dry, add the remaining 150ml of stock. Continue baking until the chicken reaches 165°F internal temperature and the rice is tender and has absorbed the liquid (about 20–25 minutes total).
Remove from the oven and taste, seasoning with salt and pepper as needed. Stir in the toasted pine nuts, then serve topped with fresh coriander leaves.
