Chicken, date and lentil brown rice pilaf with saffron butter from A Bird in the Hand: Chicken Recipes for Every Day and Every Mood (page 206) by Diana Henry

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Silverscreensuppers on May 22, 2022

    Enjoyed this, subtle flavours but tasty. Used pre-cooked lentils for speed. Used white basmati and left out the saffron. Nice and orangey…

  • joneshayley on October 25, 2020

    We loved this. Used sultanas and ready cooked lentils. Great East midweek meal. Made in instant pot.

  • TrishaCP on April 25, 2020

    The flavors were absolutely delicious, but the method of cooking rice did not work well for me.

  • aargle on April 18, 2020

    I was a little disappointed with this dish as I found it to be somewhat bland despite liberal seasoning and the addition of a pinch of chilli flakes. It could certainly be improved (In my opinion) with some extra spices but probably won’t bother repeating.

  • Foodycat on April 16, 2020

    A pretty tasty way to use leftover chicken. I felt it was a bit sweet so I added some dried chilli to balance it a bit, and I think the yoghurt is essential.

  • Pamsy on May 05, 2019

    Good way to use up leftover roast chicken. Unfortunately my lentils were overcooked although I followed the packet cooking times! Next time check after 25 mins. It was just luck that I had dates, otherwise I'd use sultanas. Used white basmati rice and didn't use saffron as I'm not a fan. All in all it was an ok dish, but I think next time I would add ground cinnamon to boost the flavour. Certainly worth a second chance.

  • adewar on February 17, 2017

    This recipe turned out very well for me. I must admit I cheated a little and used a rotisserie chicken and a pouch of pre-cooked puy lentils to speed up the preparation. I found that the orange gave a really good flavour, and I used toasted flaked almonds as a garnish, which provided a nice contrast. I cooked the whole thing in my rice cooker.

  • stephengk on September 07, 2016

    One of my favourite ways to use up cooked chicken. Think the saffron and orange give distinct flavour. Surprised about other comments that lacks taste. Also good way to use veg in place of chicken. I cook the rice in boiling water for 12 mins then drain and rinse. Mix togethr with other ingredients and put in pan with cloth and lid on and cook very gently for about 45 mins. Will hold for longer if needed. Simliar to classic pilaf recipe.

  • sharifah on July 12, 2015

    I halved the recipe.... rice took longer to cook, I had to keep adding water. I should've checked the water with my finger at the beginning and would've realised that the water was not enough. Couldn't really taste the dates, pistachio nuts wasn't enough to provide the crunchy texture. All in all, it was a bit tasteless. Quite disappointed, will not be making this again.

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