Chicken and broad bean pilaf
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 1 onion, finely sliced
- olive oil
- 2 skinless chicken thigh fillets, sliced into strips
- 100g basmati rice
- 250ml chicken stock
- 100g (shelled weight) broad beans, double podded if you like
- ½ bunch dill, chopped
- 2 tbsp toasted flaked almonds
Method
- STEP 1
Fry the onion for a minute in a little oil in a medium saucepan, then add the chicken and season well. Stir until browned, then add the rice, fold it through, add the stock and bring to a simmer. Put a lid on the pan and cook for 8 minutes, then add the broad beans and cook for another 4 minutes. Stir through the dill and sprinkle over the almonds.
