- 4 skinless chicken breast, diced
- 1 tbsp Moroccan spice seasoning
- 1 onion, finely sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 300g rice
- 12 dried apricot, halved
- chicken stock cube
- 410g can chickpeas, drained and rinsed
- 15g pack flatleaf parsley, chopped
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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.