Oven-Baked Chicken Pilaf

1. 1

   Heat the oven to 200/180/Gas 6.

2. 2

   Toast the pine nuts in an ovenproof and flameproof casserole dish, then remove and set aside.

3. 3

   Heat the oil in the ovenproof casserole dish and soften the onion with the turmeric for about 3 minutes. Add the chicken thighs, then cook for 3-4 minutes until browned all over.

4. 4

   Tip in the rice, sultanas and 700ml of the stock, then bring to the boil. Cover with a lid and bake in the oven for 20 minutes, checking halfway and adding more stock if it looks a little dry.

5. 5

   Cook until the chicken is done and the rice tender. Season to taste, then stir in the toasted pine nuts and serve sprinkled with coriander leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.