Recipe by Um Safia
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.
Top Review by Annacia
So much flavor and texture in so little time. I love Moroccan style foods and I use a lot of chicken so this will, without doubt, be making repeat appearances here. I can't think of a single thing that I would change. It's richly spiced without being overpowering in any way. I used the Recipe #262189 mix (my favorite) and made up a fresh batch this morning to use in this great dish tonight. I was a bit concerned that the chicken was going to end up on the cooked to dryness side since it was a thinnish 4 oz breast but it came out moist, tender and delicious.
- 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
Directions See How It's Made
- 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.