Spicy Moroccan rice

Spicy Moroccan rice

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(13 ratings)

Ready in 20 mins

Easy

Serves 4
Spice up plain old chicken with a taste of the exotic

Nutrition and extra info

Nutrition: per serving

  • kcal602
  • fat15g
  • saturates7g
  • carbs77g
  • sugars0g
  • fibre4g
  • protein45g
  • salt3.29g
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Ingredients

  • 4 skinless chicken breasts, diced
  • 1 tbsp Moroccan spice seasoning
  • 1 onion, finely sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 300g rice
    Rice

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 12 dried apricots, halved
  • chicken stock cube
  • 410g can chickpeas, drained and rinsed
  • 15g pack flatleaf parsley, chopped

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.

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Comments, questions and tips

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whiffmeister
12th Dec, 2012
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
8th Feb, 2012
4.05
We use this all the time, yummy.
rachi09
30th Nov, 2011
3.05
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
7th May, 2011
4.05
thoroughly enjoyed, although I probably used twice as much Moroccan spice. With a squeeze of lemon, absolutely delicious!
isabellep
9th Dec, 2009
3.05
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
6th Sep, 2009
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
18th May, 2009
4.05
Good, but not as good as Moroccan style Chicken with Lentils. If you enjoyed this, I think you will love that.
emsmith
18th Feb, 2009
4.05
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
14th Jan, 2009
5.05
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
24th Jun, 2008
4.05
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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