Recipe | Chicken, prawn, and asparagus pilaff

I’m starting to wonder if leftover chicken recipes are all I have up my sleeve. The blog is inundated with them. This is largely down to the fact that Sunday night roast chicken is a fortnightly treat, thus Monday morning brings with it the promise of leftover goodies. This dish was inspired by a Nigel Slater recipe in the latest Sainsbury’s magazine. Cheers Nige.

Serves 1
2 shallots, peeled and roughly chopped
1 stick celery, roughly chopped
100g brown basmati rice, soaked in cold water
Chicken stock
Asparagus, roughly chopped
Leftover chicken
A handful of cooked prawns
Parsley and mint
Half a lemon
Olive oil, salt, pepper

– Sweat the shallot and celery in olive oil until softened. Drain and rinse the rice under cold running water for a minute or so, before adding to the pan with salt and pepper. Add enough stock to cover by a couple of centimetres, bring to the boil, cover and simmer gently for 25-30 minutes.

– Meanwhile, bring a pan of salted water to the boil and add the asparagus. Simmer for 2 minutes, drain and run under a cold tap for a minute.

– When the rice is cooked add the chicken, asparagus, and prawns, along with some chopped parsley and mint, and a squeeze of lemon juice. Warm through and serve.


Filed under Recipes

8 responses to “Recipe | Chicken, prawn, and asparagus pilaff

  1. If there’s one thing better than roast chicken, it’s leftover roast chicken. Sometimes I just plonk myself down with the carcass in front of me, plus salt, pepper and some kind vinegary product and take to it. Your pilaf looks much more civilised though, I must say.

  2. and I was bemoaning the same thing yesterday about how much I love chicken but there’s only so much one can do. My mum used to make a similar recipe but would also add bits of spicy sausage just to make it a bit more zingy!

    loving the blog and pics as always x

  3. Dordogne

    Looks delicious – Edith would have been proud x

  4. This looks great! Funny thing is, I just posted something very similar, but with left over lamb.
    Can’t be leftover pilafs (or pullaos in my case)….

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