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.
INGREDIENTS
Nutrition- 4
- 1tablespoon ras el hanout spice mix
- 1
- 50g butter
- 300
- 12dried apricots, quartered
- chicken stock cube (Maggi or Knorr)
- 410
- 15
- 1tablespoon chopped pistachio nut
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.