Moroccan Style Spicy Chicken Rice 25 Minutes To Make Recipes

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MOROCCAN STYLE SPICY CHICKEN & RICE - 25 MINUTES TO MAKE!



Moroccan Style Spicy Chicken & Rice - 25 Minutes to Make! image

This is a super quick, super tasty recipe! It will turn out best if you use the Moroccan style Ras el Hanout as opposed to the Algerian one - the Moroccan version has warmer spice tones & the Algerian has more earthy tones. You can add another dimension to this with a little bit of finely chopped preserved lemon.

Provided by Um Safia

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

4 skinless chicken breasts, diced
1 tablespoon ras el hanout spice mix
1 onion, finely sliced
50 g butter
300 g long grain rice
12 dried apricots, quartered
chicken stock cube (Maggi or Knorr)
410 g chickpeas, drained and rinsed
15 g flat leaf parsley, chopped
1 tablespoon chopped pistachio nut

Steps:

  • Coat chicken with the ras el hanout. Fry the onion in butter until soft.
  • Add the chicken, then cook for a few mins more.
  • Stir in the rice and apricots, then add the stock cube with 700ml boiling water and the chickpeas.
  • Cover the pan and simmer for 15 mins or until the rice is tender and has absorbed most of the liquid.
  • Remove from heat, add parsley & mix. Serve each portion with a sprinkle of pistachios.

Nutrition Facts : Calories 818.4, Fat 15.7, SaturatedFat 7.5, Cholesterol 163.6, Sodium 540.2, Carbohydrate 99.8, Fiber 7.7, Sugar 12.7, Protein 66.5

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