Spicy Moroccan rice

Spicy Moroccan rice

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(17 ratings)

Ready in 20 mins


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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  • 4 skinless chicken breasts, 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 a dairy product made from separating whole milk or cream into fat and…

  • 300g rice



    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


  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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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.
8th Feb, 2012
We use this all the time, yummy.
30th Nov, 2011
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.
7th May, 2011
thoroughly enjoyed, although I probably used twice as much Moroccan spice. With a squeeze of lemon, absolutely delicious!
9th Dec, 2009
Not as tasty as I thought it was going to be, so added lemon juice and zest, and some olive oil at the end!
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
18th May, 2009
Good, but not as good as Moroccan style Chicken with Lentils. If you enjoyed this, I think you will love that.
18th Feb, 2009
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.
14th Jan, 2009
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.
24th Jun, 2008
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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