Ready in 20 mins
Skill level Easy
Spice up plain old chicken with a taste of the exotic
4 skinless chicken breasts, diced
1 tbsp Moroccan spice seasoning
1 onion, finely sliced
12 dried apricots, halved
chicken stock cube
410g can chickpeas, drained and rinsed
15g pack flatleaf parsley, chopped
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.
Recipe from Good Food magazine, May 2005