Spicy Moroccan rice recipe

Try this moroccan rice recipe for your destinguished guests. Spice up plain old chicken with a taste of the exotic.

Easy - Serves 4 - Ready in 20 mins

Ingredients

4 skinless chicken breasts , diced
1 tbsp Moroccan spice seasoning
1 onion , finely sliced
50g butter
300g rice
12 dried apricots , halved
chicken stock cube
410g can chickpeas , drained and rinsed
15g pack flatleaf parsley , chopped

Method

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.

Nutrition Per serving

602 kcalories, protein 45g, carbohydrate 77g, fat 15 g, saturated fat 7g, fibre 4g, salt 3.29 g

Recipe from Good Food magazine, May 2005.

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Baked Moroccan chicken and rice

Cooking Time 35 minutes

Ingredients (serves 4)

1/4 cup apricot jam
1 1/2 tablespoons Moroccan seasoning
1 garlic clove, crushed
1 tablespoon olive oil
500g chicken thigh fillets, trimmed, cut into 3cm pieces
2 cups long-grain rice, rinsed
1 brown onion, thinly sliced
1 large tomato, roughly chopped
1/2 cup frozen peas
2 1/4 cups salt-reduced chicken stock
1 lemon, juiced
steamed green beans, to serve

Method

Preheat oven to 220°C. Combine jam, seasoning, garlic and oil in a bowl. Add chicken and stir to coat. Season with salt.

Place rice in a 5cm-deep, 22cm x 26cm (base) baking dish. Top with onion, tomato and peas. Pour over stock and 1/4 cup of lemon juice. Top with chicken.

Bake, uncovered, for 30 to 35 minutes or until chicken is cooked through and rice tender. Serve with steamed beans.

Source
Super Food Ideas - August 2007, Page 32
Recipe by Michelle Lucia
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