Broad bean and chicken pilaf

Broad bean and chicken pilaf

What's for Dinner?
15 mins
Cooking time
40 mins
Gorta Yuuki

A dish to make in the spring when broad beans reappear in the market. if you take the trouble to peel away the skins from the beans it makes all the difference to the finished dish.


Quantity Ingredient
olive oil, for cooking
2 onions, diced
1 garlic clove, crushed
400g skinless chicken thighs, diced
250g long-grain white rice
500ml chicken stock
60g toasted pine nuts
200g double-podded broad beans
salt and freshly ground black pepper
1 tablespoon pomegranate molasses, (optional)
2 tablespoons chopped coriander leaves


  1. Heat a large heavy-based saucepan over medium heat. Add the oil, onions and garlic. Cook for 4–5 minutes, until fragrant and soft. Add the chicken and cook for 2–3 minutes, or until beginning to brown.
  2. Add the rice and cook for 2–3 minutes, then add the stock, pine nuts and broad beans. Bring to the boil, stirring often.
  3. Reduce the heat to low, cover the pan and cook for 20–25 minutes, or until the rice is tender and the stock has been absorbed. Remove the pan from the heat and allow to stand for 5 minutes before serving. Check the seasoning and add the salt and pepper, to taste. Stir in the pomegranate molasses, if using, then add the coriander and serve.

Podding broad beans

  • Remove the broad beans from their large pods. Bring a large saucepan of water to the boil. Add the broad beans and cook for 1 minute. Drain and refresh under cold running water. Remove the pale green skins from the beans. This is easily done by inserting a small knife or your thumbnail into the skin to create a slit, then pushing the vivid green bean halves from their skins. Set the beans aside and discard the skins.
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