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Spiced Chicken Pilaf - a mid week quick supper


Recipe Name:  Spiced Chicken Pilaf for Aga range cookers


Meal Type: Dinner
Prep Time: 10 Minutes

Cook time: 40 Minutes

Servings: 5

A warming recipe that is quick to prepare, and will happily cook in your simmering oven whilst you do the kids homework with them, and be ready when you are all done. A perfect weekday one pot supper!

Can be kept warm in the simmering oven an hour ahead, perfect for school run nights. 


  • 1½ Lb (700g) of boneless, skinless chicken thighs
  • 1 tbsp of olive oil
  • 8 oz (225g) or ½ a pint in a measuring jug, of long grain rice
  • ¾ pint (425 m) of stock
  • 1 onion
  • 1 clove of garlic
  • 10 cardamom pods 
  • 5 cloves
  • 1 tsp smoked paprika
  • 4 oz (110g) frozen peas
  • Parsley to serve
  • You May Need...


    1. Simmering oven - 130℃ or 250℉, Gas 1

    2. Cut the chicken into ½ / 1cm slices. Peel and chop the onion and crush the garlic. 

    3. Crush the cardamom and cloves in a pestle and mortar, remove the out husk on the pods. 

    4. Heat the oil in a pan on the simmering plate, and add the chicken, onion and garlic. Stir to mix then transfer the pan to the floor of the roasting oven to brown the meat for 5 minutes, shaking the pan once to turn the meat. 

    5. When the meat is brown, move the pan to the boiling plate and add the spices. Stir over the heat for just a minute then add the rice and stock, stirring until it has boiled. Cover and transfer to the simmering oven for at least 20 mins. 

    6. Once the rice is cooked and has absorbed all the stock, add the peas, re-cover the pan and return to the simmering oven for 5 mins until the peas have thawed. 

    7. keep warm in the simmering oven until needed. serve hot. 


    Double the ingredients to feed up to 10 hungry folk.

    Adaptation - You can add spices of your choice, cinnamon and cumin seeds can replace or combine with the cardamom - Enjoy!

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