Pilaf with Chicken, Spinach, and Walnuts

Photo: Carcamita

You'll need a large skillet with a lid for this recipe. Breaking the cinnamon sticks and sautéing them with the onion brings out their aromatic goodness. To save time, use chicken breast meat from a rotisserie chicken.

Yield: 6 adult servings (serving size: 1 2/3 cups)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 393
  • Calories from fat: 0.0%
  • Fat: 12.1g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 5.4g
  • Protein: 21.3g
  • Carbohydrate: 52.7g
  • Fiber: 4.6g
  • Cholesterol: 40mg
  • Iron: 7.1mg
  • Sodium: 977mg
  • Calcium: 62mg


  • 1 1/2 tablespoons olive oil, divided
  • 1 cup chopped onion
  • 2 (3-inch) cinnamon sticks, broken
  • 1 1/2 cups uncooked basmati rice
  • 1 cup diced plum tomato
  • 1/2 teaspoon salt
  • 2 (14-ounce) cans fat-free, less-sodium chicken broth
  • 1 (6-ounce) package fresh baby spinach, coarsely chopped
  • 1/2 cup raisins
  • 2 cups chopped cooked chicken breast (about 2 breasts)
  • 1/2 cup coarsely chopped walnuts, toasted
  • 2 tablespoons finely chopped fresh dill


  1. 1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion and cinnamon sticks; sauté 5 minutes or until lightly browned. Stir in rice, and sauté 1 minute. Stir in remaining 1 1/2 teaspoons oil, tomato, salt, and broth. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until rice is tender and liquid is absorbed.
  2. 2. Add spinach and raisins; sauté 2 minutes or until spinach wilts. Discard cinnamon sticks. Stir in chicken. Sprinkle with walnuts and dill.
  3. For baby: Omit the walnuts and dill. Serve spoonfuls in a small bowl.
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