One-pot Moroccan Spiced Chicken Pilaf

If there’s one thing we find magical about these type of one-pot recipes, it’s how quickly and perfectly they cook chicken and rice. The rice is the perfect texture and the chicken is insanely tender. You’ll want to mop up every last bit of this aromatic chicken dish.

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Gluten free

Shemin's Ras El Hanout

A bold North African–inspired chilli spice blend with deep warmth and complexity. Rich, aromatic and gently fiery, with layers of spice that build beautifully as it cooks.

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£3.75

Gluten free Dairy free

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Shemin’s Indian Curry Paste

Our multi-award winning paste will be your new secret when it comes to Indian cooking.

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£6.50

Ingredients

2 tbsp olive oil
500g chicken thigh fillets, cut into 2cm chunks
one large onion, sliced
four garlic cloves, crushed
3 tbsp Shemin’s Ras El Hanout
150g fresh spinach leaves
250g basmati rice, rinsed
500ml chicken stock
150ml water
4 tbsp fat-free natural strained Greek yoghurt
One unwaxed lemon, zest and juice, plus extra wedges to serve
3 tbsp sultanas

How to make One-pot Moroccan Spiced Chicken Pilaf

Heat a lidded cast iron pot or large saucepan over medium-high heat. Add the olive oil and brown the chicken for 3 to 4 minutes, working in batches if need be. Transfer the chicken to a plate, then add the onion to the pan with a pinch of salt. Cook over a medium heat for 7 to 8 minutes, until starting to colour.
Add the garlic, spinach and drained rice, cook for a couple of minutes until the spinach has wilted then return the chicken thighs to the pan. Season and cook for another 3 to 4 minutes. Mix Shemin’s Ras El Hanout into the stock and add 150ml of water, then pour over the rice, making sure the rice is submerged. Bring to the boil, cover with a lid and turn the heat down to the lowest setting. Cook for 20 minutes or until the chicken is cooked through and all the water is absorbed into the rice.
In a small bowl, mix the yoghurt with the lemon zest and juice, season and set aside. Remove the lid, fluff up the rice with a fork, top with a few spoonfuls of yoghurt and scatter over the sultanas. Serve the pilaf with the remaining yoghurt and lemon wedges to squeeze over.

Tips

Tips:

Soak the rice for 30 minutes before adding.
Don’t be tempted to open the lid! Keep the lid on until the very end, and then a further 5 minutes after the heat is turned off.
Make sure the stock is seasoned well, as this will flavour your rice. Not enough seasoning will make the ri

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Love love love Shemin's curry pastes. Best in the world and easy quick cooiking and always delicious result. Thank you!!!!

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First class!

Verified curry lover

My last order of Madras sauce was wonderful! Time for More. Will report on the paste and breads, pretty sure they will be excellent. I think I might be addicted…

Verified curry lover

Best curry ever and so quick and easy to make dinner with. And very fresh ingredients. Thank you all at Shemins

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Love Shemins pastes. Perfect curries. The best for home made curries.

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Excellent

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I love Shemins right from the start on James Martin show. Jamie is great

One-pot Moroccan Spiced Chicken Pilaf

Serves