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Spicy Moroccan Rice
At a Glance
- Prep
- 15 minutes
- Cook
- 25 minutes
- Total
- 45 min
- Yield
- 4.00 serving(s)
Categories
- Main
Cuisine
- Moroccan-inspired
Cooking Method
- Stovetop
Difficulty
- Easy
Dietary
- Balanced
Allergens
- Possible Milk — check ingredient labels
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Spicy Moroccan Rice brings together 4 skinless chicken breasts, diced, 1 tablespoon moroccan spice seasoning, 1 onion, finely sliced in a practical dish for home cooking. It takes about 45 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 4 skinless chicken breasts, diced
- 1 tablespoon moroccan spice seasoning
- 1 onion, finely sliced
- 50 g butter
- 300 g rice
- 12 dried apricots, halved
- chicken stock cube
- 1 (15 ounce) can chickpeas, drained and rinsed
- 2 tablespoons flat leaf parsley, chopped
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Instructions
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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