Spicy Moroccan Rice

Time

Prep 15 min · Cook 30 min · 45 min total

Difficulty

easy

1. 1

   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.

2. 2

   Cover the pan and simmer for 10 mins until the rice is tender and has absorbed most of the liquid.

   10 min
3. 3

   Toss in the chopped flat leaf parsley and serve.

Notes and swaps

Allergens

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