Chicken Pilaf Recipe with Le Creuset Cast Iron

Chicken Pilaf Recipe with Le Creuset Cast Iron

This flavoursome, one pot dish will fill tummies with healthy chicken, rice and a tangy combination of herbs and spices. The Le Creuset Signature Cast Iron Casserole is not only stunning to look at – it is also an enduring piece of cookware that performs beautifully on the stove, in the oven and as serving ware.



  • 40g butter
  • A splash of olive oil
  • 2 onions, thinly sliced
  • 1 tsp allspice berries, finely crushed
  • 1 cinnamon stick
  • 4 chicken legs
  • 2 tsps sumac or ½ lemon
  • ½ tsp chilli flakes
  • ½ c sultanas
  • ¾ c walnuts, roughly chopped
  • 250g basmati rice, soaked for an hour
  • 2 Tbsp each of parsley, dill and mint leaves, roughly chopped
  • 2 Tbsp Greek-style yogurt, to serve
  • 1 seeded pomegranate as garnish
  • 20g crushed pistachios as garnish
  • Boiling water fresh from kettle


  1. Place the Le Creuset Casserole on a low heat and melt the butter in the pan with splash of oil.
  2. Add the onions and pinch of salt. Sprinkle in the allspice and cinnamon.
  3. Fry the onions over a low heat for 5 minutes until soft.
  4. Season the chicken legs with salt and generously cover with the sumac (or rub with ½ lemon) and chilli flakes.
  5. Turn up heat to medium and add the chicken to the onions. Fry the chicken legs on both sides for about 8 minutes until they begin to colour, being careful not to let the onions burn.
  6. Stir in the sultanas and walnuts and drain the rice before adding it to the pan.
  7. Season with salt, then pour over boiling water from a kettle so that the water comes 2cm above the rice. Cover with lid and cook for 5 minutes then turn the heat down to low and cooking for another 5 minutes.
  8. Remove from heat and rest for 10 minutes, then remove the lid and check that the chicken is cooked. If not, return to the heat or put into a hot oven for a few minutes until chicken is cooked.
  9. Fork-up the rice to separate the grains. Add chopped herbs and stir through.

To serve top with the Greek yogurt and a scattering of pomegranate seeds and pistachios.
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