Chicken, Potato and Rice Pilaf


  • 2 cups long grain white rice
  • 8 chicken pieces (drums and thighs)
  • Oil for frying
  • Salt and black pepper
  • 2 Tbsp (15ml) butter
  • 1 large onion, diced
  • 3 medium carrots, diced
  • 300g potatoes, peeled and diced
  • 3 garlic cloves, finely chopped
  • 1/2 tsp ground coriander
  • A pinch of ground cumin
  • 1 tsp salt
  • 4 cups chicken stock
  • 2 Tbsp chopped parsley
  • Double thick yoghurt, for serving


  • Preheat a large sauté pan over a medium heat and add the oil. Fry the chicken, skin side down for 5 minutes, or until the skin is golden. Season with salt and pepper. Remove from the pan and set aside.
  • In the same pan add the butter, onion, carrots and potato and sauté for 5 minutes. Add the garlic, cumin and coriander and continue cooking for a minute.
  • Return the chicken to the pan and add the rice and salt. Season with black pepper.
  • Pour the chicken stock into the pan and do not stand. Cover with a lid and bring to a medium heat and simmer gently for 25 minutes. The liquid should be absorbed and rice cooked.
  • Remove from the heat and let the dish stand for 10 minutes.
  • Sprinkle over the chopped parsley just before serving and top with yoghurt.