Name: Chicken and broad bean pilaf
Total time: 30 min
Yield: Serves 2
Ingredients: 1 onion, finely sliced; olive oil; 2 skinless chicken thigh fillets, sliced into strips; 100g basmati rice; 250ml chicken stock; 100g (shelled weight) broad beans, double podded if you like; ½ bunch dill, chopped; 2 tbsp toasted flaked almonds

1 onion
finely sliced
olive oil
2 skinless chicken thigh fillets
sliced into strips
100g basmati rice
250ml chicken stock
100g (shelled weight) broad beans
double podded if you like
½ bunch dill
chopped
2 tbsp toasted flaked almonds

Method

step 1
Fry the onion for a minute in a little oil in a medium saucepan, then add the chicken and season well. Stir until browned, then add the rice, fold it through, add the stock and bring to a simmer. Put a lid on the pan and cook for 8 minutes, then add the broad beans and cook for another 4 minutes. Stir through the dill and sprinkle over the almonds.