Originating from the traditions of the Middle East and South Asia, Chicken, Squash and Coriander Pilaf is a delightful dish. It gets the taste buds working overtime with its unique blend of ingredients and aromatic spices. This wholesome meal combines tender chunks of chicken, hearty squash, fragrant coriander, and a medley of spices. Combined it creates a perfect mix of flavors and textures. This is one of my comforting and satisfying dishes.
The history of pilaf traces back thousands of years, with its roots firmly planted in the Middle East. It spread across the ancient Silk Road to regions like South Asia, where it underwent various adaptations. These changes were to incorporate available local ingredients. The dish gained popularity for its versatility, making it a staple in households across different cultures.
The key to a flavorful dish lies in the careful selection and preparation of ingredients. Mild curry powder, ground cumin, ground turmeric and ground coriander are integral, infusing warm earthy undertones and a spice hit. These spices not only add depth to the flavor profile but also offer a myriad of health benefits. These include anti-inflammatory properties and digestive support.
Once you include the moist chicken breasts and the soft squash, this dish explodes to a new level.
To serve alongside this chicken, squash and coriander pilaf, consider pairing it with a refreshing cucumber yogurt raita or a zesty tomato chutney. The cooling effect of these condiments complements the richness of the dish, creating a harmonious balance of flavors.
While the exact origins of Chicken, Squash and Coriander Pilaf may be difficult to pinpoint, its widespread popularity speaks volumes. Put simply, it has universal appeal. This can be served as a main dish for 4 people easily. So, you’re craving a hearty and flavorful meal, consider indulging in the timeless charm of Chicken, Squash, and Coriander Pilaf.
Chicken, Squash and Coriander Pilaf
Ingredients
- 2 tsp sunflower oil
- 250 g wholegrain rice rinsed in several changes of water, then drained
- 2 tsp mild curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 750 ml water
- 1 medium courgette yellow or green/thinly sliced
- 2 large chicken breasts skinless
- 2 tbsp flaked almonds
- 1/2 medium lemon juiced
- 1/4 bunch coriander leaves
- 300 g squash butternut etc
- ground black pepper
Instructions
- Preheat the oven to 180°C/350F/gas mark 4.
- Heat the sunflower oil in an ovenproof casserole or baking dish set over a medium heat until hot.2 tsp sunflower oil
- Stir in the rice and sauté in the oil for 2 minutes, stirring frequently. Sprinkle over the spices and cook for a further 2 minutes until fragrant.250 g wholegrain rice, 2 tsp mild curry powder, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground turmeric, ground black pepper
- Cover with the water, stirring well. Bring to the boil before arranging the courgette, squash and chicken on top of the rice.750 ml water, 2 large chicken breasts, 300 g squash, 1 medium courgette
- Loosely cover the dish with aluminium foil and transfer to the oven, baking for about 30 minutes until the rice has absorbed the water and the chicken is cooked through.
- Remove from the oven and discard the foil. Sprinkle almonds on top and return the dish to the oven for 7-10 minutes until the almonds are golden-brown.2 tbsp flaked almonds
- Remove from the oven. Transfer the chicken to a plate and let it cool for 5 minutes before shredding between two forks.
- Stir some lemon juice into the pilaf and fluff the rice with a fork to separate the grains.1/2 medium lemon
- Top with the shredded chicken and garnish with some coriander leaves before serving.1/4 bunch coriander leaves
- Serve your Chicken, Squash and Coriander Pilaf hot and enjoy.
Nutrition
23 comments
On its own it’s a robust main, but I served it with a fresh green salad tossed in lemon-olive oil to cut through the richness.
I made this for a small gathering, and it felt elevated yet homey.
So easy that even I could do it well!!
The recipe is excellent and well-balanced, but I found it needed a bit more salt or pepper to “pop.”
I followed the timing (30 min in oven for rice + chicken, then 7–10 min after almonds), but my rice was still a little firm. I suggest checking earlier and possibly covering longer or adding a splash more water. Otherwise, it came out tasty and fragrant.
If reheating, I’d toast new almonds just before serving.
Don’t skip the lemon juice stirred in before fluffing the rice. That final acidity ties everything together and lifts the dish. Without it, the pilaf felt a little flat to me.
I made this dish on a busy evening, and it came together beautifully. The blend of spices (cumin, turmeric, ground coriander) gave a warm, comforting flavour.
The texture is varied — soft squash, tender chicken, nutty crunch — and the aroma while cooking was irresistible.
I added an extra pinch of salt and a squeeze more lemon and it made all the difference. Also, the almonds toasted in the final step give a lovely crunch.
My children were a bit wary of the spices, but because they’re mild (just 2 tsp curry powder, 1 tsp cumin, etc.), it turned out kid-friendly.
Squash is so cozy in cooler months, and with the warm spices and hearty chicken, this feels like fall on a plate.
I made a double batch and enjoyed leftovers the next day.
The inclusion of flaked almonds and layering flavors from sautéed rice and spices made this more than just “chicken and rice.”
This recipe is a fantastic starting point. Next time I’ll add peas, or swap some squash for sweet potato.
The aroma when I removed the foil and sprinkled almonds was a hit.
Because my household likes a little heat, I sprinkled in half a teaspoon of chilli powder when heating the spices. It still tasted true to the original but had a pleasant kick.
The squash softened just right without turning mushy, and the shredded chicken at the end added texture. The fresh coriander and lemon juice finish really brightened everything up. Highly recommend.
I might try mixing in some toasted pistachios with the almonds for extra flavor as suggested.
I appreciate how this recipe balances carbs, protein, and fat. The nutrition info (for 400 g serving: ~404 kcal, 32.3 g protein, 8.5 g fat) is quite reasonable.
I appreciate that the preparation is straightforward — sauté, layer, oven bake, then fluff and finish. No juggling multiple pans. Even a less confident cook could get it right.
It’s a good option for someone watching macros but still craving a comforting dish.
Tried it last night and it was beautiful.
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