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Chicken pilaf

Chicken pilaf

We are back with another tasty, effortless and totally budget-friendly recipe. You can buy a pack of chicken pieces to make this, but our chicken pilaf requires a whole bird, so we recommend you buy a whole chicken and break it down yourself to save even more.


2 chicken wings
2 chicken thighs
2 chicken drumsticks
Salt and pepper
¼ cup olive oil
2 onions, peeled and finely chopped
1 tsp ground cumin
1 tsp ground turmeric
250g baby marrows, sliced
2 cups brown rice

1. Preheat oven to 180°C.
2. Place the chicken pieces on a baking tray, season and drizzle with 3 tbsp oil. Bake for 40 minutes, until the skin is crispy and the chicken is cooked through. Shred meat and skin, discard  bones and set aside.
3. Heat 1 tbsp oil in a large ovenproof pot over medium heat and fry the onions and spices until fragrant. Add baby marrows and fry for 1 minute. Add the chicken and rice and stir to coat.
4. Add 3 cups boiling water, cover with tinfoil and bake for 25 minutes.
5. Remove from oven and let stand for 10 minutes. Then remove the foil and fluff the rice with a fork.

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