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Spicy Moroccan rice

Spicy Moroccan rice

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Rating: 4 out of 5.21 ratings
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  • Preparation and cooking time
    • Total time
    • Ready in 20 mins
  • Easy
  • Serves 4

Spice up plain old chicken with a taste of the exotic

Nutrition: per serving
NutrientUnit
kcal602
fat15g
saturates7g
carbs77g
sugars0g
fibre4g
protein45g
salt3.29g
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Ingredients

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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Overall rating

Rating: 4 out of 5.21 ratings
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