RECIPE: Brown Rice Pilau with Chicken

    Fluffy brown rice, cooked in a medley of delicious spices and studded with succulent chicken pieces, this pilau is definitely a crowd pleaser! In under 20 minutes you’ve got a dish that not only beats the delivery guy but of course packs a great nutritional punch too. Takeaway? What takeaway 😉

    Serves 3-4

    • 1 large leek or red onion
    • 2 carrots
    • 2 large handfuls spinach
    • 1/2 cup frozen peas
    • 200g brown basmati rice
    • 2 cloves garlic, grated
    • 1 tsp peeled and grated fresh turmeric
    • 1 tsp ground coriander
    • 500ml vegetable stock
    • 1 ½ tsp black onion seeds
    • 1 tsp garam masala
    • 2 chicken breasts
    • 1 1/2 tsp coconut oil
    • Optional: fresh coriander and coconut chips to serve


    1. Bring a medium pan of water to the boil, remove from the heat and add the chicken breasts, cover with a tight fitting lid and leave to poach for 15 minutes.
    2. Thoroughly wash and rinse the rice then leave to drain in a sieve.
    3. Meanwhile heat 1 tsp of coconut oil in a large saucepan and add the sliced leek/onion. Peel and chop the carrots into a small dice and add to the leeks, saute for 5 minutes then add the rice, garlic, turmeric and ground coriander. Mix to coat the rice in the vegetables and spices.
    4. Add the stock, season with pepper then cover with a lid and simmer for 15-20 minutes until the rice is cooked. Check and give it a stir halfway through and add the frozen peas. The rice should have absorbed the majority of the liquid but it shouldn’t be overly dry.
    5. Meanwhile remove the chicken from the poaching liquid and use a fork to pull into pieces.
    6. Add the other  1/2 teaspoon of coconut oil to the rice and mix gently with a fork to separate the grains. Then add the black onion seeds, garam masala, chicken and spinach. Mix through, turn off the heat and pop the lid back on for a minute or so to allow everything to heat through together.
    7. Divide between bowls and serve garnished with fresh coriander and a sprinkle of coconut chips.