Go Back
+ servings
ginger chicken pilaf traybake in a metal dish.
Print Recipe
5 from 3 votes

Ginger chicken pilaf traybake

This ginger chicken pilaf traybake combines fragrant spices and apple juice to make the pilaf rice, and is a hearty dinner recipe.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Dinner, Lunch, Main Course
Cuisine: American, British
Servings: 2 people
Author: Claire

Ingredients

  • 2 chicken breasts
  • 1 tablespoon olive oil
  • 1 white onion diced
  • 1 garlic clove finely diced, optional
  • 1 teaspoon turmeric powder
  • small piece ginger diced
  • ½ teaspoon cardamom powder
  • ¼ cup apple juice
  • 1 bell pepper cut into large pieces
  • ¾ cup basmati rice
  • pinch salt
  • pinch black pepper optional
  • parsley to garnish

Instructions

  • Preheat the oven to 200C. Once at temperature, add the onion, garlic, ginger, cardamom, turmeric, olive oil and apple juice to an ovenproof pan. Stir to combine. Place the chicken breasts on top. Cover with foil and bake for 20 minutes.
  • Cook the rice according to packet instructions.
  • Take the pan out of the oven and remove the foil. Add the bell pepper to the tray. Bake for a further 20-25 minutes.
  • Remove the chicken from the pan, or push to one side. Add the rice and stir so that it combines with the apple juice and spices. If it seems too dry add a touch more apple juice. You may like to spoon some of the spiced mixture over the chicken. Return the chicken to the pan and bake for a further 10 minutes or until the chicken is thoroughly cooked.
  • Plate up the chicken and rice, add parsley, salt and pepper (if using) to taste and enjoy!

Notes

  • Be sure to stir thoroughly so the rice mixes in with the apple juice and spices.
  • If using a meat thermometer the chicken should have an internal temperature of 165F / 74C.
  • Swap out bell peppers for other vegetables if you prefer.
 
Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine
All ingredients score 0 on the SIGHI list, with the exception of:
  • garlic, which scores 1.
  • cardamom, which scores 0 but has a note stating that some varieties may not be tolerated.
  • ginger, which scores 1.
  • black pepper, which scores 2.