Moroccan recipe for 4 people, takes only 20 mins; recipe has chicken breast, seasoning, onion, butter, rice, dried apricot, chicken stock cube, chickpea and flatleaf parsley.
Spicy Moroccan rice
Course: Moroccan
Servings
4
servings
Prep time
20 mins
Ingredients
- Chicken Breast: 4 skinless chicken breasts, diced
- Onion: 1 onion, finely sliced
- Chickpea: 410g can chickpeas, drained and rinsed
- Butter: 50g butter
- Flatleaf Parsley: 15g pack flatleaf parsley, chopped
- Chicken Stock Cube: chicken stock cube
- Dried Apricot: 12 dried apricots, halved
- Rice: 300g rice
- Seasoning: 1 tbsp Moroccan spice seasoning
Directions
- Coat chicken with the Moroccan spice. Fry the onion in butter until soft.
- 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.
- 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.
