Minced Chicken and Lemon Pilaf
This Minced Chicken and Lemon Pilaf is a bright and aromatic reinterpretation of a traditional Middle Eastern staple. Infused with citrusy lemon zest, delicate spices, and subtly nutty basmati rice, this dish is elevated with the tender richness of minced chicken. The contrast between the savory spiced meat and the tart lemon-kissed grains makes it an ideal centerpiece for both a hearty midweek meal and a festive dinner spread. Inspired by family-style Levantine cooking, it's comfort food with a zesty, refreshing twist.
Equipment
Large deep skillet or sauté pan with lid
Cooking spoon or spatula
Chef’s Knife
Chopping board
Grater or microplane for zesting
Small bowl for mixing
Ingredients
2 tablespoons olive oil - extra virgin for best flavor
1 pound ground chicken (minced chicken) - preferably from thigh meat for extra moisture
1 small yellow onion - finely chopped
3 cloves garlic - minced or pressed
1 cup basmati rice - rinsed until water runs clear
½ teaspoon cumin - ground
¼ teaspoon ground cinnamon
1 teaspoon salt - to taste
¼ teaspoon ground black pepper - freshly ground
2 cups chicken stock (chicken broth or chicken bouillon) - low sodium preferred
1 medium lemon - zested and juiced (about 2 tablespoons juice)
¼ cup parsley - fresh, chopped, plus more for garnish
2 tablespoons pine nuts - toasted ; optional, for garnish
Instructions
- Heat the olive oil over medium heat in a deep skillet or sauté pan. Once shimmering, add the chopped onion and cook for 4–5 minutes, until softened and translucent, stirring often.
- Add the minced garlic and stir for 30 seconds or until fragrant.
- Increase the heat to medium-high and add the minced chicken. Using your spoon or spatula, break it up finely and sauté for 6–7 minutes, or until it's no longer pink and starts to lightly brown.
- Add cumin, cinnamon, salt, and pepper, and stir to coat the chicken evenly with the spices.
- Stir in the rinsed basmati rice, allowing it to toast slightly for 1–2 minutes until some grains turn opaque.
- Pour in the chicken broth along with the lemon zest and lemon juice. Stir well to combine, then bring to a gentle boil.
- Reduce heat to low, cover, and simmer for 18–20 minutes, or until the rice is cooked and liquid is absorbed.
- Remove from heat and let rest, covered, for 5 minutes. Then fluff with a fork and fold in chopped parsley.
- Garnish with additional parsley and toasted pine nuts before serving, if desired.
Notes
- If you prefer a vegetarian version, substitute the minced chicken with finely chopped mushrooms and reduce the broth to 1 3/4 cups.
- For added depth, you may add 1/4 teaspoon of turmeric or a pinch of saffron steeped in warm water before adding to the broth.
- Rinse rice thoroughly to prevent sticking and ensure a fluffy pilaf.
Nutrition
Calories: 448kcalCarbohydrates: 42gProtein: 25gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 100mgSodium: 1092mgPotassium: 766mgFiber: 1gSugar: 2gVitamin A: 325IUVitamin C: 10mgCalcium: 44mgIron: 2mg
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