Chermoula Chicken Pilau with Peas and Raisins
Tender chicken thighs and fluffy basmati rice cooked in chicken stock and chermoula, sweetened with a few raisins.
Made with Homemade chicken stock and Chermoula. Make a batch of the base first, then this takes minutes. Skip to the method
- Time50 min
- LevelEasy
- Costabout £2.30 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Toss the chicken in 30 g of your ready made chermoula (see the base recipe) and leave for 15 minutes. Keep the rest chilled for serving.
- 2
Heat the olive oil in a large lidded pan over a medium high heat. Brown the chicken for 5 minutes, then lift out.
5 min - 3
Add the onion to the pan and cook for 6 minutes until soft. Stir in the rinsed rice and raisins and cook for 1 minute.
6 min - 4
Pour in your ready made chicken stock (see the base recipe) and add the salt. Return the chicken, bring to the boil, then cover and cook on the lowest heat for 12 minutes.
12 min - 5
Scatter the peas over the top without stirring, cover again and cook for 3 to 5 minutes until the rice is tender and the chicken is cooked through.
4 min - 6
Fluff with a fork, stir in half the remaining chermoula and serve with the rest at the table.
Tips
- Rinse the rice until the water runs clear for separate, fluffy grains.
- Do not lift the lid during cooking. The steam cooks the rice.
- Serve rice as soon as it is cooked. If you have leftovers, cool within 1 hour and refrigerate.
Storing and freezing
Cool the rice and chicken within 1 hour and keep in the fridge for no more than 1 day. Reheat only once, until steaming hot all the way through.
Questions
Is chicken stock gluten free?
Homemade chicken stock is. Shop bought stock cubes often contain wheat, so choose one marked gluten free if you need that.
Can I use brown rice?
Yes, but allow 30 to 35 minutes and 100 ml extra stock. Cook until the water is absorbed and the grains are tender.
Can I make it vegetarian?
Yes. Replace the chicken with 480 g tinned chickpeas, use vegetable stock and add them with the peas.
More made with homemade chicken stock
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.