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Chicken Rice Pilaf - This “Cheat’s” Chicken Rice Pilaf uses Microwave Wild Rice, so you can have it on the table quickly and you know the rice will turn out perfectly.

Chicken Rice Pilaf with Kale and Honeyed Carrots

This “Cheat’s” Chicken Rice Pilaf uses Microwave Wild Rice, so you can have it on the table quickly and you know the rice will turn out perfectly.
5 from 1 vote
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Course: Main Course
Cuisine: Middle Eastern
Keyword: Carrots, Chicken Pilaf, Chicken Rice Pilaf, chicken rice pilaf casserole, chicken rice pilaf taste, garlic chicken rice pilaf, homemade chicken rice pilaf, Kale, Maple, Sesame seeds
Total Time: 30 minutes
Servings: 4

Equipment

  • Oven
  • Baking tray
  • Casserole dish or deep, lidded frying pan
  • Stovetop

Ingredients

  • 2 sprays olive oil
  • 6 carrots
  • 2 tablespoon maple syrup
  • 1 tablespoon olive oil
  • 2 tablespoon sesame seeds
  • 4 cloves garlic
  • ½ bunch kale
  • 1 tablespoon olive oil
  • 600 g chicken breast
  • 1 tablespoon olive oil
  • 30 g butter salted
  • 2 teaspoon cinnamon
  • 2 teaspoon cumin
  • 1 teaspoon caraway seeds
  • 450 g microwave wild rice or plain
  • ¼ cup Greek yoghurt
  • ½ lemon
  • 1 tablespoon tahini
  • 2 tablespoon water
  • Salt
  • Black pepper

Instructions

  • Preheat your oven to 200 C and oil or line a baking tray.
    2 sprays olive oil
    Line a baking tray.
  • Peel carrots, cut in half (or quarters if large) lengthwise, and place on the tray. Whisk together maple syrup, olive oil and drizzle over the carrots. Sprinkle over sesame seeds. Place in the oven for 10 minutes.
    6 carrots, 2 tablespoon maple syrup, 1 tablespoon olive oil, 2 tablespoon sesame seeds, Salt
    Place carrots on the tray and drizzle over olive oil and maple syrup.
  • Peel and finely grate garlic.
    4 cloves garlic
    Peel and finely grate garlic.
  • Cut kale from the stem and tear leaves into small pieces. Massage with oil and set aside.
    ½ bunch kale, 1 tablespoon olive oil
    Tear kale leaves into small pieces. Massage with oil and set aside.
  • Cut chicken into 2 cm pieces.
    600 g chicken breast
    Cut chicken into 2 cm pieces.
  • Heat a large casserole dish or deep, lidded frying pan on high, add oil and add chicken a few pieces at a time. Cook for 5-6 minutes, or until browned and cooked through.
    1 tablespoon olive oil, 600 g chicken breast
    Cook chicken in a casserole dish or deep frying pan.
  • Add butter and saute garlic, cinnamon, cumin and salt and pepper (opt.) for a minute, then add the rice and mix to warm. Once warm, turn off the heat but place a lid on to keep warm.
    4 cloves garlic, 30 g butter, 2 teaspoon cinnamon, 2 teaspoon cumin, 1 teaspoon caraway seeds, Salt, Black pepper, 450 g microwave wild rice
    Add butter and saute garlic, cinnamon, cumin, caraway seeds and salt and pepper, then add the rice and mix.
  • Add kale to the carrots on the tray and toss to cover with honey mixture. Return to the oven for 5 minutes.
    ½ bunch kale
    Add kale to the carrots and toss to cover with honey mixture.
  • Mix together a dressing of yoghurt, lemon juice, tahini, water, salt and pepper. Whisk vigorously.
    ¼ cup Greek yoghurt, ½ lemon, 1 tablespoon tahini, 2 tablespoon water, Salt, Black pepper
    Mix yoghurt, lemon juice, tahini, water, salt and pepper. Whisk vigorously.
  • To serve kids, dish up pilaf with slices of carrot, kale if they like it, and tahini dressing.
    Serve adults chicken pilaf topped with caramelised carrots and kale, and drizzle over tahini dressing.
    Chicken Rice Pilaf - Top the chicken pilaf with caramelised carrots and kale, and drizzle over tahini dressing.

Nutrition

Calories: 569kcal | Carbohydrates: 44g | Protein: 41g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 113mg | Sodium: 288mg | Potassium: 1042mg | Fiber: 6g | Sugar: 11g | Vitamin A: 12082IU | Vitamin C: 29mg | Calcium: 180mg | Iron: 3mg