Honey Chicken Pilaf

This recipe began life as “Honey Mustard Chicken Rice Bake”, a recipe by Countdown Supermarket’s in-house chef Jax Hamilton, refer to website www.countdown.co.nz/recipes. I think that that is too many words for a title, so I have shortened it. She suggests chicken drumsticks, which I have replaced with diced breast meat, and wholegrain mustard, whereas I prefer Dijon Mustard. She suggests baking it in the oven, whereas I have turned it into a pilaf. Otherwise I have left it much the same although slightly reduced to cater to my usual dinner for two. Good one, Jax. Thanks for the notion.



1 parsnip, peeled and diced.

1 medium onion, peeled and chopped.

1 tblsp rubbed origanum.

2 tblsp honey.

1 tblsp Dijon Mustard.

2 cups chicken stock.

¼ cup olive oil.

250g lean chicken meat, diced.

Salt to taste.

1 cup jasmine rice.

2 spring onions, finely chopped.



Prepare the parsnip and onion and set aside. Beat the origanum, honey and mustard into the stock and set aside. Chop the spring onion and set aside.



Heat the oil in a sauté pan over a hot flame and seal the meat all over. Remove from the pan and set aside. Add the parsnip and onion to the pan and sauté until slightly browned then return the meat to the pan. Add salt to taste and the rice. Stir well and add the stock mixture. Bring to the boil, stirring well to ensure that everything is evenly combined, then reduce the heat to a simmer and cover with a tight-fitting lid. Cook for 20 minutes then remove from the hob without removing the lid and allow to sit for a further 10 minutes. Add the spring onion to the pan and fluff up the mixture with a fork. Serve immediately.


Serves: 2.


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