Method:

1    Marinate Chicken: Cut the chicken into thick strips and mix with half the garlic and half the spice mix or curry powder. Leave to marinate while you cook the pilaf, turning chicken strips in the marinade after about 10 minutes.
2    Flavour the rice:Heat oil in a large non-stick saucepan, add sliced onion and remaining garlic, and cook gently 3 minutes. Stir in basmati rice. Mix well. Preheat grill or a ridged grill pan
3    Cook pilaf: Pour hot stock into rice; add raisins and 1/2 teaspoon salt. Bring to the boil, then reduce heat to a low simmer. Cover and cook 10 minutes without lifting the lid. The liquid should have been absorbed and small steam holes should have appeared. If necessary, cover and cook 2 minutes more. Add coriander and tomatoes, stir through to reheat briefly then remove pan from heat and leave 5 minutes. Add pine nuts and use a fork to gently mix them through the rice.
4    Cook chicken:While rice is cooking, cook chicken strips under the grill or in the pan 6–8 minutes or until just firm, turning once. Spoon pilaf into a large warmed serving dish and top with chicken. Serve with lemon wedges.

Serving Information:

Each serving provides:
• 2451 kJ
• 34 g protein
• 21 g fat of which 4 g saturates
• 63 g carbohydrate

Swaps:

For chicken breasts, use salmon fillets (left whole) or lamb cutlets – they will grill in 6–8 minutes. Make a ginger marinade for the salmon or lamb by blending 1 teaspoon grated ginger (fresh or from a jar) into the spice mix

To serve:

If you like, make a quick raita while the rice and chicken are cooking. Finely chop 1/2 Lebanese cucumber and mix with 140 g natural yogurt, 1 tablespoon chopped fresh mint and 1/4 teaspoon ground cumin

...another idea
All-in-one beef pilaf.