Chicken and Lentil Pilaff Recipe

By The Nosh Team -Posted on 8th Nov 2013  

Recipe info

Cost: TBC

Serves: 4

Ease: ***

Prep Time: 35 Minutes

Cook Time: -


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 chicken breasts, cut into bite-sized pieces
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 6 tomatoes, chopped
  • 1/2 mug mixed wild rice
  • 2 cloves garlic, finely chopped
  • 2 mugs water + 1 chicken stock
  • 1 tablespoon tomato puree
  • 2 teaspoons dark brown sugar
  • 50g pistachio nuts
  • 400g tin green lentils
  • 1 tablespoon of freshly chopped mint

  1. Heat the oil in a large frying pan or wok, add the onion and fry until it begins to soften. Add the chicken and cook until no longer pink.
  2. Add the spices and tomatoes and cook for 1 minute.
  3. Add the rice, garlic, water, stock, tomato puree and sugar. Bring to the boil and then turn down to simmer, with a lid on, for 25 minutes.
  4. Add the nuts and lentils and cook for 1 minute.
  5. Add the mint and serve.

add your comment or request a recipe:

  • Anna - Absolutely delicious, all the different flavours staying discernible. Brilliant one-pot meal. I cooked it in a cast-iron casserole and there was still a lot of liquid left after 25 minutes. This was not a problem, but I shall reduce the amount of water next time (and there will be a next time very soon as this was resounding success with the family!).
    13 Jan 2016

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