Spicy Moroccan Rice

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Coat chicken with the Moroccan spice.
  • Fry the onion in butter until soft.
  • Tip in the chicken, then cook for a few mins more. Stir in the rice and apricots, then pour in the stock cube with 700ml boiling water and the chickpeas.
  • Cover the pan and simmer for 10 mins until the rice is tender and has absorbed most of the liquid.
  • Toss in the chopped flat leaf parsley and serve.
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