Moroccan Style Spicy Chicken & Rice - 25 Minutes To Make! - cooking recipe

Ingredients

4 skinless chicken breasts, diced
1 tablespoon ras el hanout spice mix
1 onion, finely sliced
50 g butter
300 g long grain rice
12 dried apricots, quartered
chicken stock cube (Maggi or Knorr)
410 g chickpeas, drained and rinsed
15 g flat leaf parsley, chopped
1 tablespoon chopped pistachio nut

Preparation

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.