Spicy Moroccan rice
- Good Food team
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Serves 4
Easy
Total time: 20 mins
Ready in 20 mins
A star rating of 3.7 out of 5.27 ratingsRate
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Spice up plain old chicken with a taste of the exotic
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Ingredients
Nutrition
Units:
MetricUS
-
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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Nutrition: per serving
- kcal602
- fat15g
- saturates7g
- carbs77g
- sugars0g
- fibre4g
- protein45g
- salt3.29g
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Method
-
step 1
Coat chicken with the Moroccan spice. Fry the onion in butter until soft.
-
step 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.
-
step 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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A star rating of 3.7 out of 5.27 ratings
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