Chicken and Chickpea Pilau

This was a great week-day dinner, because it was quick and delicious. Leftovers also made a fantastic lunch the next day.

Recipe adapted from Good Food magazine, February 2006.

Here’s what you need:

  • 1 tbsp of olive oil
  • 6 boneless skinless chicken thighs
  • 2 large leeks, thinly sliced
  • 2 garlic cloves, crushed
  • 1 can of chickpeas, drained and rinsed
  • grated zest of 1 lemon
  • 200g long grain and wild rice, rinsed well
  • 1 can vegetable stock
  • 1 head broccoli, broken into florets

Here’s what you do:

  1. Heat oil on medium in a large lidded frying pan or I used my wok.
  2. Fry the chicken thighs for 5 min each side, until lightly coloured, then set aside on a plate.

  1. Add the leeks to the pan and stir-fry for 5

  1. Add the garlic and tip in the chickpeas, most of the lemon zest and rice. Stir together until well mixed.

  1. Nestle the chicken and pour in the stock. Season to taste.

  1. Cover (in my case, with aluminum foil) and cook on a low heat for 30 mins until the chicken is nearly cooked through and the rice has absorbed nearly all the liquid.
  2. Sit the broccoli on top of the rice, cover and continue to cook until the rice and broccoli are tender and the chicken cooked.

  1. Sprinkle with the remaining lemon zest to serve.

Cleanup was a breeze with this dish, I will be making it again. Try it out and let me know what you think!


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