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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jsprott1906@gmail.com's picture
1st May, 2008
Brilliant recipe, I used Asda Extra Special Moroccan Rub for the chicken and it was gorgeous.
14th Feb, 2008
Absolutely gorgeous, I actually used chicken thighs and added the zest of a lemon and juice from the lemon too! The leftovers are todays lunch!
8th Jan, 2008
Delicious - and my 3 year old daughter loves it too.
traceystevenson's picture
5th Nov, 2007
this was very tasty,,i google searched and found a lovely moroccan spice mix that i made my self


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