Moroccan Style Spicy Chicken & Rice - 25 Minutes to Make!

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.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 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

1. Coat chicken with the ras el hanout. Fry the onion in butter until soft.
2. Add the chicken, then cook for a few mins more.
3. Stir in the rice and apricots, then add the stock cube with 700ml boiling water and the chickpeas.
4. Cover the pan and simmer for 15 mins or until the rice is tender and has absorbed most of the liquid.
5. Remove from heat, add parsley & mix. Serve each portion with a sprinkle of pistachios.