Tuesday, May 5, 2009

Spicy Moroccan rice

Spice up plain old chicken with a taste of the exotic. Try the delicious taste of a spicy Moroccan rice with chicken, onion, apricots, chickpeas and parsley.

  • 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
  • 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.


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