Spicy Moroccan rice

Spicy Moroccan rice

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(13 ratings)

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Cooking time

Ready in 20 mins

Skill level

Easy

Servings

Serves 4

Spice up plain old chicken with a taste of the exotic

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
602
protein
45g
carbs
77g
fat
15g
saturates
7g
fibre
4g
sugar
0g
salt
3.29g

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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Method

  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.

Recipe from Good Food magazine, May 2005

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Comments

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whiffmeister's picture

Was simple and delicious but my palette likes a little more kick so added some harissa to the ras el hanout as a spice mix and that gave it a good flavour boost.

aliceelder's picture
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We use this all the time, yummy.

rachi09's picture
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I liked the concept just like a pilau, i used my own homemade ras el hanout but still found the dish quite bland and needed more heat.

smoothchic's picture
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thoroughly enjoyed, although I probably used twice as much Moroccan spice. With a squeeze of lemon, absolutely delicious!

isabellep's picture
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Not as tasty as I thought it was going to be, so added lemon juice and zest, and some olive oil at the end!

coycarp's picture

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

annie0176's picture
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Good, but not as good as Moroccan style Chicken with Lentils. If you enjoyed this, I think you will love that.

emsmith's picture
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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.

kiyokomontgomery's picture
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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.

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

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

joannafilkins's picture

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!

charliedyer's picture
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Delicious - and my 3 year old daughter loves it too.

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

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