Chicken pilaf with dill & pine nuts

• basmati rice↗250g g
• olive oil↗2 tbsp tbsp
• onion↗1

  thinly sliced

• skinless, boneless chicken breasts↗2

  cut into small cubes

• ½ tsp allspice tsp
• tomato purée↗1 tbsp tbsp
• chicken stock↗400ml ml
• small bunch dill↗

  chopped

• frozen broad beans140g g

  or soya beans, defrosted under hot water

• toasted pine nuts↗50g g

Step-by-step instructions

1. 1

   Rinse the rice until the water runs clear, then drain. Heat the oil in a medium pan and fry the onion for 5 mins. Stir in the chicken, allspice and tomato purée, and cook for 2 mins more. Add the rice, stock and half the dill, then bring to a boil. Cover, reduce heat slightly and simmer for 8 mins.

2. 2

   Stir in the beans and cook for 2-3 mins more until the rice is cooked and liquid has been absorbed. Stir in the pine nuts and remaining dill with some seasoning.