- 2 onions
- 2 garlic cloves
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 1 tbsp cumin seeds
- 250g cherry tomatoes
- 200g leftover roast chicken
- 400ml chicken stock
- 1 cinnamon stick
- 150g white basmati rice
- A handful of flat leaf parsley
- 1 lemon
- 40g butter
Prep: 10 mins | Cook: 30-35 mins
1. Peel the onions and thinly slice them. Peel and thinly slice the garlic clove.
2. Pour 1 tbsp oil into a large pan and warm over a medium heat. Slide the onions and garlic into the pan and season with a pinch of salt and pepper. Add 1 tbsp cumin seeds. Fry the onions for 6-8 mins, stirring occasionally, till glossy and starting to soften.
3. While the onions cook, halve the cherry tomatoes. Roughly shred the roast chicken. Pour 400ml chicken stock into a medium-sized pan and set over a medium heat. Bring to a simmer.
4. Add the chicken, tomatoes and cinnamon stick to the onions and cook for a further 2 mins, stirring. Tip the rice into the pan. Pour the hot stock into the pan and stir everything together to mix well. Bring the pan to a bubble, then cover with a lid or a baking tray. Reduce the heat to low and cook gently for 20-25 mins, till the rice is cooked through and the stock has been absorbed.
5. While the chicken and rice cook, finely chop the parsley leaves and stalks. Grate the lemon zest and juice the lemon into a bowl.
6. When the pilaf is cooked, remove the pan from the heat. Fold through most of the the parsley, the lemon juice and zest along with 40g butter. Taste and add more salt and pepper if needed. Serve the pilaf straight away with an extra sprinkle of parsley on top.