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

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

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:
25mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Um Safia
Contributor
@Um Safia
Contributor
"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."
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  1. Annacia
    Moroccan Style Spicy Chicken & Rice - 25 Minutes to Make! Created by Annacia
    Reply
  2. 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.
    Reply
  3. 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.
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