Here’s to letting your taste buds go wild. Cheers!
This recipe is delicious and while the ingredients are different, you won’t regret making this dish. If you are serving it with another meat dish, such as lamb or beef, I suggest using the broth instead of the chicken. That way you can eat the rice with the main dish.
- 4 skinless chicken breasts, diced/ or 2 tablespoons low sodium chicken broth (powder)
- 1 tbsp Moroccan spice seasoning
- 1 yellow onion, finely sliced
- 4 oz butter
- 4 cups white rice, (Basmati)
- 12 dried apricots , halved
- 16 oz can chickpeas , drained and rinsed
- 1 cup parsley, chopped
- Coat chicken with the Moroccan spice. Fry the onion in butter until soft. Tip in the chicken and cook for a 5 minutes. If you’re using the chicken broth instead of chicken add the chicken broth to the onions.
- Stir in the rice and apricots and pour in water approximately 1 inch over rice and the chickpeas.
- Allow the water to come to a boil and reduce to medium heat until water has evaporated. Cover the top of the pot with a towel or cloth and cover with the lid. Reduce heat to low and simmer for 25 minutes. Toss in the chopped flat leaf parsley and serve.
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons ground ginger
- 1 teaspoon hot chili powder
- 1 teaspoon coarsely ground pepper
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt, preferably kosher
- 1/2 teaspoon sugar
- 1/4 teaspoon ground cloves
- ¼ teaspoon ground saffron Try this with Lamb Chops with Mint-Yogurt Marinade