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Main course · Persian

Adas Polo ba Morgh (Lentil Rice with Chicken, Dates and Raisins)

50 min Serves 4 ~789 kcal/serving ~£10.00 (£2.50/serving) Dairy-freeGluten-free

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 600 g chicken thigh fillets
  • 250 g basmati rice
  • 150 g green lentils
  • 8 medjool dates, pitted
  • 40 g raisins
  • 1 onion, finely sliced
  • 0.5 tsp ground cinnamon
  • 3 tbsp vegetable oil

Nutrition (per serving)

Calories
789 kcal
Protein
45 g
Carbohydrate
109.8 g
of which sugars
40.5 g
Fat
18.4 g
of which saturates
2.9 g
Fibre
8.5 g
Salt
0.34 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Rinse the basmati rice. Cook the green lentils in boiling water for 15 minutes until just tender, then drain.

  2. 2

    Cook the rice in plenty of boiling salted water for 6 minutes until half-cooked, then drain and stir through the cooked lentils and cinnamon.

  3. 3

    Season the chicken thigh fillets and fry in half the oil over a medium-high heat for 10-12 minutes, turning, until golden and cooked through with no pink remaining. Set aside and keep warm.

  4. 4

    Fry the onion in the remaining oil for 6-7 minutes until deep golden, then add the chopped dates and raisins and cook for 2 minutes until softened.

  5. 5

    Spoon the rice and lentils into a large pan, scatter over half the date and raisin mixture, cover with a tea towel-wrapped lid and steam over a low heat for 20 minutes.

  6. 6

    Fluff the rice onto a platter, top with the remaining dates and raisins and serve with the chicken.

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