Spicy Moroccan rice
- Preparation and cooking time
- Total time
- Ready in 20 mins
- Easy
- Serves 4
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- 4 skinless chicken breastsdiced
- 1 tbsp Moroccan spice seasoning
- 1 onionfinely sliced
- 50g butter
- 300g rice
- 12 dried apricotshalved
- chicken stock cube
- 410g can chickpeasdrained and rinsed
- 15g pack flatleaf parsleychopped
Nutrition: per serving
- kcal602
- fat15g
- saturates7g
- carbs77g
- sugars0g
- fibre4g
- protein45g
- salt3.29g
Method
step 1
Coat chicken with the Moroccan spice. Fry the onion in butter until soft.
step 2
Tip in the chicken, then cook for a few mins more. Stir in the rice and apricots, then pour in the stock cube with 700ml boiling water and the chickpeas.
step 3
Cover the pan and simmer for 10 mins until the rice is tender and has absorbed most of the liquid. Toss in the chopped flat leaf parsley and serve.
