recipes

Middle Eastern Chicken Pilaf

  • MEAL TYPE Main meal
  • PREPARATION 15 minutes
  • COOKING 20 minutes
  • SERVES 4

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Method

  • Place chicken in a plastic bag and pour over 1/4 cup stock and the spice mix. Toss to coat thoroughly. 
  • Place remaining stock in a pan with the garlic, onion, carrot, eggplant and tomatoes. Bring to the boil then stir in the rice. Cover and cook for 10 minutes. 
  • Whilst the rice is cooking barbecue or grill chicken until cooked through, brushing regularly with the marinade, then wrap in foil to keep warm.
  • Stir the parsley and pistachio nuts through the rice and allow to stand, covered, for 5 minutes. Slice the chicken and serve on top of the rice.

Ingredients

2 chicken breast fillets
1 x 375 ml pack Campbell's Real Stock - Salt Reduced Chicken
2 teaspoons Middle Eastern Spice mix
2 cloves garlic, finely chopped
1 onion, finely chopped
1 carrot, chopped
1 small eggplant, diced
400g can chopped tomatoes
1 cup basmati rice
1/4 chopped flat leaf parsley
1/4 cup chopped pistachio nuts

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