SPICY MOROCCAN RICE WITH CHICKEN & APRICOTS
Escape to Morocco with this vibrant dish! Spicy Moroccan Rice with Chicken & Apricots blends fragrant spices, tender chicken, sweet apricots, and chickpeas for a taste of North African cuisine.
Ingredients
For the Spicy Moroccan Rice:
- 4 skinless chicken breasts (or thighs, for a softer meat, diced)
- 1 tbsp or more according to taste Moroccan spice seasoning (or make your own - recipe below)
- 1 onion, finely sliced
- 1.7 oz butter
- 10.5 oz rice (I used basmati)
- 12 dried apricots, halved or quartered, depending on size
- Chicken stock cube and 24.6 fl oz boiling water (or use 700ml liquid chicken stock)
- 14.4 oz can chickpeas, drained and rinsed
- 0.5 oz flatleaf parsley, chopped
For Moroccan Spice Blend:
- 1 tsp ground cumin
- 1 tsp ground ginger
- 1 tsp salt
- 3/4 tsp black pepper
- 1/2 tsp ground cinnamon
- 1/2 tsp ground coriander
- 1/2 tsp cayenne
- 1/2 tsp ground allspice
- 1/4 tsp ground cloves
Instructions
For the Spicy Moroccan Rice with Chicken:
- Coat chicken with the Moroccan spice (I suggest you do this ahead of time to ensure as much flavour as possible, and store in the fridge).
- Fry the onion in butter until soft and translucent.
- Add 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 (or the liquid stock) 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.
For the Moroccan Spice Blend:
- Blend all the ingredients together and store in a small jar in a cool place.
Nutrition
Calories: 584kcalCarbohydrates: 75gProtein: 35gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 98mgSodium: 1079mgPotassium: 687mgFiber: 6gSugar: 0.2gVitamin A: 465IUVitamin C: 2mgCalcium: 79mgIron: 3mg
Tried this recipe?Let us know how if you liked it in the comments below!