We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Fry white and red onion in olive oil over medium heat until softened.
Spoon out 1/3 of the onion and set aside for garnish.
Add garlic, chilli, cinnamon, and cumin and continue to cook for a few minutes until fragrant.
Add carrot and leek and cook until softened.
Stir rice into the pan, add stock.
Bring to the boil, reduce heat, cover and simmer for 30 minutes until the liquid has been absorbed and the rice is cooked.
Stir in the chicken and cook for a further 5 minutes until heated through.
Add lemon juice and black pepper to taste.
Serve topped with the cooked onions, parsley, and pistachio nuts.
Want to keep this recipe for later? We can email it to you!
For a vegetarian version, use vegetable stock and omit the chicken.
Can I use a different type of rice?
Yes, you can use white rice, but adjust the cooking time as it may cook faster than brown rice.
How can I make this dish spicier?
Add more red chilli or include a pinch of cayenne pepper for extra heat.
Can I prepare this dish in advance?
Yes, you can prepare it a day ahead and reheat it before serving. Add a splash of stock if it seems dry.
What can I use instead of pistachio nuts?
You can substitute with almonds or cashews for a different nutty flavor.
Is there a substitute for parsley?
Cilantro or mint can be used as a substitute for parsley.
