Tasteful Chicken, squash and coriander pilaf Recipe

With the help of a barbecued chicken, this tasty pilaf is ready in just 30 minutes.
Chicken, squash and coriander pilaf
Prep Time : 0:20 | Cook Time : 0:20 | Total Time : 0:40 | Serving : 4 person.


  • 200g (1 cup) Basmati rice

  • 1 onion

  • 2cm piece ginger

  • 2 cloves garlic

  • 1 teaspoon ground cumin

  • 2 teaspoons ground coriander

  • 20g butter

  • 80ml (1/3 cup) olive oil

  • 250g button squash

  • 375ml (1 1/2 cups) Massel chicken style liquid stock

  • 1 barbecue chicken

  • 20g (1/4 cup) flaked almonds

  • 1/2 bunch fresh coriander


  • Step 1

    Place rice in a sieve, then rinse under running water until water runs clear. Halve onion and place in a food processor with ginger, garlic, cumin and ground coriander. Process until onion is finely chopped.

  • Step 2

    Heat butter and 2 tablespoons oil in a large frying pan over low–medium heat. Add onion mixture and cook, stirring, for 5 minutes or until softened.

  • Step 3

    Meanwhile, slice squash, then add to pan with rice and stock. Increase heat to medium and bring to a simmer while stirring. Season with pepper and 1 teaspoon salt. Reduce heat to low–medium and cook, covered, for 15 minutes or until liquid is absorbed.

  • Step 4

    Meanwhile, remove skin and flesh from chicken and discard skin and bones. Using 2 forks, shred meat. Add to rice mixture, cover, remove from heat and stand for 5 minutes (the residual heat will finish cooking the rice).

  • Step 5

    Place almonds and remaining 2 tablespoons oil in a small frying pan over medium heat. Cook for 1 minute or until golden.

  • Step 6

    Scatter almonds and almond cooking oil over pilaf. Tear over fresh coriander leaves to serve.

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