Ingredients for Moroccan Style Spicy Chicken Rice 25 Minutes To Make
- Skinless Chicken Breasts
- Ras El Hanout Spice Mix
- 1 medium onion, chopped
- 2 tbsp butter
- Long Grain Rice
- Dried Apricots
- Chicken Stock Cube
- 1 (14 oz) can chickpeas (drained and rinsed)
- Flat Leaf Parsley
- Pistachio Nut
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How to Make Moroccan Style Spicy Chicken Rice 25 Minutes To Make
- Season 1 lb boneless, skinless chicken thighs with 2 tsp Moroccan ras el hanout.
- Melt 2 tbsp butter in a large pan over medium heat. Add 1 chopped onion and cook until softened, about 5 minutes.
- Add the seasoned chicken thighs to the pan and cook for 5-7 minutes per side, until lightly browned.
- Stir in 1 cup long-grain rice, 1/2 cup dried apricots (halved), 1 (14 oz) can chickpeas (drained and rinsed), and 1 chicken stock cube. Pour in 700ml (about 3 cups) boiling water.
- Bring to a simmer, then cover the pan and cook for 15 minutes, or until the rice is tender and the liquid is absorbed.
- Remove from heat, stir in 1/4 cup chopped fresh parsley.
- Serve immediately, garnished with 1/4 cup chopped pistachios and a squeeze of fresh lemon juice (optional).
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
50g
Fat
37g
Carbs
33g
