Easy One-Pots With Chicken

Make dinner easier with these delicious chicken recipes from our Test Kitchen

- Samuel Goldsmith

POMEGRANATE CHICKEN WITH CINNAMON PILAF

This Persian-inspired dish is great for heart health.

SERVES 6

300g (10oz) basmati rice

400g (14oz) chicken breast, sliced

Zest of 1 lemon

2tsp cinnamon

1tbsp olive oil, plus extra for frying

½tsp saffron threads

30g (1oz) butter

450ml (¾pt) chicken stock

Small bunch of mint, torn

Small bunch of parsley, chopped

75g (2½oz) pomegranate seeds

45g (1½oz) pistachios, coarsely chopped

1 Wash the rice well in a sieve then soak in a bowl of cold water for 1 hr.

2 Toss the chicken pieces in the lemon zest, cinnamon and olive oil. Season, then marinate for 1 hr. Grind the saffron into a powder, then soak in 2tbsp warm water.

3 Fry the chicken in a large saucepan with a little oil until cooked through. Cover in foil to keep warm and set aside.

4 Melt the butter in the same saucepan and add the rice, stirring it to coat until glossy. Pour in the saffron water, chicken stock and 1tsp salt. Wrap the lid in a tea towel and place on top. Cook for 10-12 mins.