Chicken pilaf

Chicken pilaf

Tavuklu pilav

Turkish Fire
Alicia Taylor

In Turkey, you would most likely have this pilaf for dinner, but nothing should stop you from eating it for lunch!

I love this dish served with Braised chickpeas and green salad. I remember as a kid, my mum would serve this dish with Pickled cucumbers and green chillies and small raw onions, which we burst with the heel of our hand.

You put the pilaf on a serving tray and pile the chicken on top. Then you put the bowls of pickles and salad and braised chickpeas and smashed onions on the table and dine to your heart’s content.


Quantity Ingredient
1 medium free-range, organic, well-loved chicken
1 tablespoon sea salt, plus extra for seasoning
60ml olive oil
1 tablespoon pine nuts
1 onion, peeled and grated
400g medium-grain white rice
rocket leaves, to garnish


  1. Put the chicken in a large saucepan and cover with cold water. Add the 1 tablespoon salt and bring to the boil. Reduce the heat to medium, leave the lid off and poach the chicken for 30–40 minutes, or until it is cooked through; the juices should run clear when tested with a skewer through the thickest part of the thigh. Remove the chicken from the pan and put it to one side; reserve the chicken stock.
  2. In another saucepan, heat the olive oil over a medium heat. Add the pine nuts and fry for a few minutes until golden, tossing the pan so they don’t burn. Then add the onion and rice and fry together for a few minutes.
  3. Pour in enough of the reserved chicken stock to just cover the rice. Season with extra salt and reduce the heat to low. Put the lid on and cook for about 20 minutes, until all the liquid is absorbed. Turn the heat off and let the pilaf rest with the lid on for 30 minutes before serving.
  4. There are a couple of different ways I like to serve this dish. One is to cut the chicken into pieces and place it on top of the rice, just before you take it from the heat; sprinkle with a generous amount of freshly ground black pepper and replace the lid. Another way is to cut the chicken into pieces, pan-fry them in a little olive oil until golden, then serve with the pilaf on the side. Or you could remove the skin and bones from the poached chicken, shred the chicken and toss it through the pilaf.
  5. Whichever way you choose, some rocket leaves make a pretty garnish.


  • To make a plain rice pilaf, omit the chicken and pine nuts, and have approximately 500 ml of hot chicken stock handy, to pour over the rice.
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again