Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Coriander chicken pilaf recipe

71 ratings

Cooked in a coriander and cumin-spiced broth, this delicious pilaf recipe gives flavour-packed rice with wonderfully tender chicken. Finished with curly kale, flaked almonds and fresh lime, it's a real festival of flavour and so easy to throw together. Serve up in under an hour on a busy weeknight, or make ahead and freeze for another day. See method

Serves 4
15 mins to prepare and 35 mins to cook
449 calories / serving
Freezable
Healthy

Ingredients

2 tbsp olive oil
2 garlic cloves
5cm piece ginger, peeled
1 red chilli, deseeded
20g fresh coriander, roughly chopped
365g pack mini chicken fillets, chopped into chunks
1 onion, finely chopped
1½ tsp ground coriander
1½ tsp ground cumin
300g long-grain rice
1 vegetable stock cube, made up to 750ml
150g curly kale, sliced
2 tbsp toasted flaked almonds (optional)
1 lime, cut into wedges (optional)

White rice can always be swapped for brown (check cooking instructions for timings)

Each serving contains

Energy
1905kj
449kcal 22%
Fat
9g 13%
Saturates
2g 9%
Sugars
3g 4%
Salt
1.1g 19%

of the reference intake
Carbohydrate 68.5g Protein 29.5g Fibre 2.4g

Method

Blitz 1 tbsp oil, the garlic, ginger, chilli and three-quarters of the fresh coriander in a food processor. Slash the chicken pieces, then rub in the paste.
Place a large, deep, lidded nonstick frying pan over a medium-high heat and fry the chicken for 1 min each side until lightly golden. Remove from the pan; set aside. Wipe out the pan and add 1 tbsp oil. Fry the onion over a medium heat for 5 mins until starting to colour. Sprinkle over the ground spices, add the rice and stir to coat.

We value your privacy

We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.
Pour over the stock, stir through the kale and return the chicken to the pan. Cover and simmer for 25 mins until the chicken is tender and the rice is fluffy.
Scatter with the remaining coriander and the flaked almonds. Serve with the lime wedges, if using.

See more Chicken recipes

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.