Spicy Moroccan rice

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Good Food

8 ratings

Recipe by Good Food

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1. Coat chicken with the Moroccan spice. Fry the onion in butter until soft.
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.
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.

Per serving

602 kcalories, protein 45g, carbohydrate 77g, fat 15 g, saturated fat 7g, fibre 4g, salt 3.29 g

Latest comments and suggestions

• yummy food

  05 November 2007

  yummy food rated and commented on this recipe

  

  this was very tasty,,i google searched and found a lovely moroccan spice mix that i made my self

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• Charlie

  08 January 2008

  Charlie rated and commented on this recipe

  

  Delicious - and my 3 year old daughter loves it too.

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• Joanna

  14 February 2008

  Joanna commented on this recipe

  Absolutely gorgeous, I actually used chicken thighs and added the zest of a lemon and juice from the lemon too! The leftovers are todays lunch!

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• Jintyb

  01 May 2008

  Jintyb rated and commented on this recipe

  

  Brilliant recipe, I used Asda Extra Special Moroccan Rub for the chicken and it was gorgeous.

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• revjen

  24 June 2008

  revjen rated and commented on this recipe

  

  4 stars for flavour - perhaps I need a spicier spice mix - but 5 stars for speed and simplicity of preparation and cooking.

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• kiyma

  14 January 2009

  kiyma commented on this recipe

  It was really yummy. I also added lemon juice and made my own Moroccan spice; the ratio was 4 ground nutmeg 4 ground cumin 4 ground coriander 2 allspice 2 ground ginger 1 cayenne pepper 1 cinnamon Might be nice with lamb or just veg.

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• EmSmith

  18 February 2009

  EmSmith rated and commented on this recipe

  

  Delicious and very easy. Used a pre-mixed Moroccan spice combination from one of the 'major supermarkets' and it was really rather tasty. I did use closer to 2tbsp than 1tbsp, though, as 1tbsp didn't seem like quite enough. Also, as suggested above, served it with some wedges of lemon and some lightly toasted wholewheat pittas cut into quarters.

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• kiyma

  27 February 2009

  kiyma rated this recipe

  

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• Annie

  18 May 2009

  Annie rated and commented on this recipe

  

  Good, but not as good as Moroccan style Chicken with Lentils. If you enjoyed this, I think you will love that.

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• Rebecca

  14 July 2009

  Rebecca rated this recipe

  

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• sab

  06 September 2009

  sab commented on this recipe

  if you go to most halal butchers they will either have a ready made ras el hanout (spice of the shop). I added garlic and more cumin, aswell as harissa and left the chicken to one side for a while before frying it. Tasty

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Ingredients

• 4 skinless chicken breasts , diced
• 1 tbsp Moroccan spice seasoning
• 1 onion , finely sliced
• 50g butter
• 300g rice
• 12 dried apricots , halved
• chicken stock cube
• 410g can chickpeas , drained and rinsed
• 15g pack flatleaf parsley , chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Ingredients

• 4 skinless chicken breasts , diced
• 1 tbsp Moroccan spice seasoning
• 1 onion , finely sliced
• 50g butter
• 300g rice
• 12 dried apricots , halved
• chicken stock cube
• 410g can chickpeas , drained and rinsed
• 15g pack flatleaf parsley , chopped

Per serving

602 kcalories, protein 45g, carbohydrate 77g, fat 15 g, saturated fat 7g, fibre 4g, salt 3.29 g

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