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Chicken pilaf with lemon & pine nuts


  • Heat a little oil in a saute (or large heavy-bottomed) pan and gently cook the chicken for about 8-10 mins, covered, until well sealed, tossing now and again and adding more oil if needed. Remove. 
  • Add a little more oil to the pan, if needed, and gently saute the until golden, scraping the bottom of the pan as you do so. 
  • Then add garlic, cinnamon, cloves and cardamom with the chicken. Mix well and add the juice of 1 lemon, the stock and seasonings. Turn the heat right down, stir and simmer for about 15 mins, covered, until the chicken is tender. 
  • Add the rice and toss until well coated. Then cover and gently cook for about 15-20 mins until the rice is tender and most of the liquid has been absorbed. 
  • Mound the pilaf on individual plates, scatter the parsley and pine nuts on top and serve with lemon wedges on the side. 
  • from "Olive" magazine


  • olive oil
  • 4-6 boned chicken thigh fillets, skin removed & cut into chunks
  • 2 onions, finely sliced
  • 3 garlic cloves, finely sliced
  • 1 cinnamon stick
  • 4 whole cloves
  • 2 cardamom pods, lightly bruised
  • 2 lemons
  • 2 cups chicken stock
  • sea salt & freshly ground pepper
  • 300 gm basmati (or any long grain) rice, washed until the water runs clear
  • 2 tbsp chopped Italian (flat leaf) parsley
  • a handful of pine nuts, toasted

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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