Ready in 20 mins Skill level Easy
- 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
- 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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