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Quick and easy chicken and almond pilaf

  • 15 minutes
  • 20 minutes
  • 4
Quick and easy chicken and almond pilaf

Jazz up a bought ready-cooked chicken with this idea.


  • 8 baby onions, peeled and halved
  • 2 teaspoons minced garlic
  • 1½ tablespoons curry powder
  • 2-3 stalks celery, siced
  • ¾ cup dried apricots, sliced
  • 1½ cups long-grain rice
  • 2¼ cups chicken stock
  • ½ ready roast chicken
  • ¾-1 cup sliced almonds, toasted
  • handful chopped celery or parsley leaves
  • 150-200 grams green beans, blanched


  1. In a large, lidded frying pan, cook the baby onions in a dash of oil until well-browned. Add the minced garlic, curry powder, celery, apricots, long-grain rice and chicken stock. Stir, cover and bring to the boil, then lower the heat and simmer for 15 minutes.
  2. Pull the meat from the chicken and break into bite-sized peices. Toss the chicken and almonds into the rice, cover and cook a further 2-3 minutes until the chicken has warmed through.
  3. Toss through the celery or parsley leaves before serving drizzled with olive or lemon-scented olive oil and accompanied with the green beans and some poppadoms.

Cooks Tips

Other spice blends to use here are cajun mix, Jamaican seasoning, Moroccan seasoning, Piri Piri seasoning (careful, it's hot) or Portuguese chicken seasoning. Use smoked chicken in place of the freshly roasted chicken. Serve with low-fat poppadoms. Cook 3-4 in the microwave for 1-1½ minutes on 100% power.

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