Spicy Moroccan Rice - cooking recipe

Ingredients

4 skinless chicken breasts, diced
1 tablespoon moroccan spice seasoning
1 onion, finely sliced
50 g butter
300 g rice
12 dried apricots, halved
chicken stock cube
1 (15 ounce) can chickpeas, drained and rinsed
2 tablespoons flat leaf parsley, chopped

Preparation

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.