5 from 9 votes

Lebanese Inspired Chicken Pilaf

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A delicious Lebanese inspired Chicken Pilaf, it's one-pot, packed full of vegetables and super easy to make.
Prep time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
£1.36
Makes: 5
mains
Lebanese
Freezable
Golden browned chicken thighs on rice, topped with lemon wedges and pomegranate seeds.

If you love one pot recipes, try my ; Slow Cooker Beef Curry (One Pot), One Pot Chicken & Rice and One Pot Creamy Tuscan Gnocchi

How to make Lebanese inspired chicken pilaf

Start by removing the excess skin from the chicken thighs with scissors.

  1. Then add the olive oil into a large/deep frying pan/saucepan on a medium/low heat and place the chicken thighs skin side down (Image 1).
  2. Season with salt and pepper and leave to fry for 8 minutes. When the skin has turned crispy and golden brown, remove the thighs from the pan and set aside (Image 2).
2 step by step photos, the first with chicken thighs, skin side down in a pan and the second with pieces ofchicken being browned and moved with orange tongs.

3. To the same pan, add the thinly sliced onion to fry on a medium heat for 5 minutes (Image 3).

4. Once the onions have softened, squeeze the grated courgette over a bowl to remove the excess moisture and then add to the pan to fry for a further couple of minutes. Once the moisture and liquid from the courgette has reduced, add the garlic to fry for a minute (Image 4).

2 step by step photos, the first with finely sliced red onions ofrying in a pan  and the second with grated courgette added to the pan.

5. Now add the cauliflower florets, rinsed rice and stock into the pan. Stir to incorporate everything and then place the chicken thighs into the pan.  The browned chicken skin should stay above the stock/waterline to maintain the crispy skin and reduce to a lower simmer for 15 minutes to continue to cook (Image 5).

6. After this time, remove the chicken so you can stir the rice to ensure everything will cook evenly (Image 6).

2 step by step photos, the first with rice in the pan with the browned chicken thighs on top and the second with pieces of cauliflower added to the pan.

7. Place the chicken back in the pan to cook for another 5-10 minutes before taking off the heat. Check the chicken is fully cooked, by slicing into the chicken thigh and the juices should run clear (Image 7).  

8. Lastly remove the chicken thighs from the pan, so that you can stir the chopped parsley and mint into the rice with the juice of half a lemon. Taste to see if any salt is needed and then plate up with the crispy chicken thigh & pomegranate seeds on top. Serve with an additional wedge of lemon (Image 8).

2 step by step photos, the first with rice in the pan with the browned chicken thighs on top and the second with pomegranate seeds added.

Need inspiration to make some other yummy chicken recipes, here are a few to try ; Chicken Meal Prep, Mini Chicken Pot Pies or Greek Chicken Salad

If you tried this Lebanese Inspired Chicken Pilaf recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x

Lebanese Inspired Chicken Pilaf

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5 from 9 votes
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
£1.36
mains
Lebanese
Freezable
Servings: 5
A delicious Lebanese inspired Chicken Pilaf, it's one-pot, packed full of vegetables and super easy to make.

Ingredients

  • 1 kg large chicken thighs (approx 5 with bone-in and skin-on (£2.15)
  • 1 lemon (£0.76/4=(£0.19)
  • 1 cauliflower, chopped into florets (£0.95)
  • 1 large red onion, thinly sliced (£0.50/3)=(£0.16)
  • 3 cloves of garlic, finely chopped (£0.69/3)=(£0.23)
  • 2 courgettes, grated (£0.80)
  • 250 g long-grain white rice, grated (£0.45)
  • Bunch of fresh parsley, finely chopped (£0.50)
  • Bunch of fresh mint, finely chopped (£0.39)
  • 80 g pomegranate seeds (£1.00)

Cupboard Essentials

  • 1 tbsp olive oil
  • 1 litre chicken stock
  • Salt & Pepper

Method

  • Remove the excess skin from the chicken thighs with scissors (the skin that hangs off the thigh/ isn’t directly attached). Add the olive oil into a large/deep saucepan on a medium/low heat. Then, place the chicken thighs skin side down. Season with salt and pepper and leave to fry for 8 minutes. When the skin has turned crispy and golden brown, remove the thighs from the pan and set aside
  • To the same pan, add the thinly sliced onion to fry on a medium heat for 5 minutes. Once the onions have softened, squeeze the grated courgette over a bowl to remove the excess moisture and then add to the pan to fry for a further couple of minutes. When the liquids from the courgette have reduced and the liquids have fully evaporated, add the garlic to fry for a minute.
  • Next, add the cauliflower florets, rinsed rice and stock into the pan. Stir to incorporate everything and then place the chicken thighs into the pan. The skin should stay above the stock/waterline to maintain the crispy skin we worked for in step one. Reduce to a lower simmer for 15 minutes.
  • After this time, remove the chicken / move the chicken out of the way to stir the rice to ensure everything will cook evenly. Place the chicken back in the pan to cook for another 5-10 minutes. Before taking off the heat, slice into the chicken thigh to check it’s fully cooked.
  • For the final time (bare with me here), remove the chicken thighs from the pan. Stir the chopped parsley & mint into the rice with the juice of half a lemon. Taste to see if any salt is needed, and then plate up with the crispy chicken thigh & pomegranate seeds. Serve with an additional wedge of lemon.

Nutrition

Servings: 5 servings
Fat: 36g
Calories: 680kcal
Carbohydrates: 48g
Protein: 44g

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Thank you so much for trying my recipe! I hope you loved it. I’d be so grateful if you could leave a comment/rating - it makes my day hearing your feedback!

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