Chicken Pilaf With Spinach and Walnuts Chicken Pilaf With Spinach and Walnuts

Chicken Pilaf With Spinach and Walnuts Image Image by: Chicken Pilaf With Spinach and Walnuts Image Author: Canadian Living

Economical one-pot recipes like this one are essential in everyone's repertoire. Toasted walnuts and fresh herbs bring a pleasant crunch and bright flavour to this Mediterranean-inspired dish. Use California walnuts for the freshest flavour.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: October 2012



On rimmed baking sheet, toast walnuts in 350?F (180?C) oven until golden, about 8 minutes; set aside.

Sprinkle chicken with half each of the salt and pepper. In large saucepan, heat oil over medium-high heat; brown chicken. Using slotted spoon, transfer to bowl.

In same saucepan, cook onion and garlic over medium heat until slightly softened, about 2 minutes. Stir in rice, cumin, allspice, cinnamon and remaining salt and pepper; cook, stirring, for 2 minutes. Return chicken and any juices to pan, stirring to coat.

Stir in 1-3/4 cups water; bring to boil. Reduce heat, cover and simmer until rice is tender and no liquid remains, about 20 minutes. Turn off heat; let stand on burner for 5 minutes.
Stir in spinach, dill and toasted walnuts.

Nutritional facts Per serving: about

  • Fibre 3 g
  • Sodium 553 mg
  • Sugars 2 g
  • Protein 29 g
  • Calories 489.0
  • Total fat 23 g
  • Potassium 560 mg
  • Cholesterol 94 mg
  • Saturated fat 3 g
  • Total carbohydrate 43 g


  • Iron 24.0
  • Folate 33.0
  • Calcium 8.0
  • Vitamin A 32.0
  • Vitamin C 10.0
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Chicken Pilaf With Spinach and Walnuts