Middle Eastern Barbecue Chicken Pilau

Serves: 4
Preparation Time: 15
Cooking Time: 20


  • 2 chicken breast fillets (600g)
  • 1 x 375ml Campbell’s Real Stock - Salt Reduced Chicken
  • 2 tsp Middle Eastern Spice mix
  • 2 cloves garlic, finely chopped
  • 1 onion, finely chopped
  • 1 carrot, chopped
  • 1 small eggplant, diced
  • 400g can chopped tomatoes
  • 1 cup basmati rice
  • ¼ cup flat leaf parsley, chopped
  • 25g pistachio nuts


  1. Place chicken in a plastic bag and pour over 1/4 cup stock and the spice mix. Toss to coat thoroughly.

  2. In a saucepan add remaining Campbell’s Real Stock, garlic, onion, carrot, eggplant and tomatoes. Bring to the boil, stirring occasionally. Stir in rice, cover, reduce heat to low and cook for 10 minutes or until rice is tender.

  3. Meanwhile barbecue, grill or pan fry chicken for 10-15 minutes or until cooked through, brushing regularly with the marinade. Wrap in foil to keep warm.

  4. Stir parsley and nuts through the rice and allow to stand for 5 minutes.

  5. Slice the chicken then serve on top of the rice.


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