Moroccan Style Spicy Chicken and Rice

Time

Prep 5 min · Cook 20 min · 25 min total

Difficulty

easy

1. 1

   Coat chicken with the ras el hanout. Fry the onion in butter until soft. Add the chicken, then cook for a few mins more.

2. 2

   Stir in the rice and apricots, then add the stock cube with 700ml boiling water and the chickpeas.

3. 3

   Cover the pan and simmer for 15 mins or until the rice is tender and has absorbed most of the liquid.

   15 min
4. 4

   Remove from heat, add parsley & mix. Serve each portion with a sprinkle of pistachios.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.