Chicken and Sun-dried Tomato Pilaf

Whilst we were in Devon I happened to miss my dads birthday, so we decided to invite them round for dinner on Sunday night. I hadn't cooked anything from the slow-cooked book since the Frikadeller so decided to roll out something slightly more suited to a nice dinner for your folks.

The parents along with the in-laws are also coming for dinner next Sunday (Mothers Day) so I didn't want to go all out and not have anything to wow them with next week so decided against starters. Mum isn't much of a dessert person and Dad likes a bowl of Onken yoghurt with some banana or muesli, or a slice or two of soreen so that was off the menu too. However I decided that something was needed, and after a root through the fridge I found a packet of beetroot and made the following.

Beetroot Dip

1 packet of vac-packed beetroot, or ideally fresh ones
1 tablespoon of cream (I used soya cream)
lemon juice from half a lemon
salt and pepper
5 fresh mint leaves
half a clove of garlic


Blitz everything up in a mini-chopper or food processor until its fairly smooth.

I served with a bag of Asda value tortilla chips, but it will easily go with crudites. Don't worry about the garlic, its far from overpowering and as long as it wasn't a massive clove and you don't mind the taste you could probably put a whole one in.


For the main course I did the Chicken and Sun-dried Tomato Pilaf


Now we normally eat chicken thighs, turkey thigh meat, or turkey breast, but I happened to have a packet of 5 chicken breasts in the freezer which is just what was called for in this recipe. I decided to do something in the slow cooker, as we had been out all morning and a friend was coming in the afternoon.


Sundried Tomato and Chicken Pilaf



1tbs of olive oil
4 chicken breasts
1 large onion - finely chopped
2 garlic cloves - crushed
1 tin chopped tomatoes
50g of sundried tomatoes in oil, drained and sliced
2 teaspoons of pesto
1 pint chicken stock
200g of normal/wild rice mix
salt and pepper



1) Heat the oil and brown the chicken breast on the presentation side only
2) Fry the onion and garlic for 5 minutes and add tinned tomatoes. Add sundried tomatoes and pesto, season with salt and pepper
3) Pour into slow cooker and stir in stock
4) Rinse rice, and add to slow cooker
5) Arrange the chicken on top, brown side up and press them just under the liquid.
6) Cover and cook on high for 3-4hrs


NB. The recipe says to cook for 3-4hrs on high, and I went more for the 4hrs however I think this was a bit long as the rice was a bit too soft for me. In future I would go for 3hrs and if it needed a little longer turn to low. Overall though a really nice dish, and we had it with some lovely steamed veg. Definitely something you can serve for a dinner party, or nice meal with friends.