Spicy Moroccan rice
Spice up plain old chicken with a taste of the exotic
10
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 20 mins
- Coat chicken with the Moroccan spice. Fry the onion in butter until soft.
- 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.
- 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
Recipe from Good Food magazine, May 2005.
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http://www.bbcgoodfood.com/recipes/1920/
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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
Ready in 20 mins
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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