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

• 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

1. Coat chicken with the ras el hanout. Fry the onion in butter until soft.
2. Add the chicken, then cook for a few mins more.
3. Stir in the rice and apricots, then add the stock cube with 700ml boiling water and the chickpeas.
4. Cover the pan and simmer for 15 mins or until the rice is tender and has absorbed most of the liquid.
5. Remove from heat, add parsley & mix. Serve each portion with a sprinkle of pistachios.

chicken breasts, hanout spice mix, onion, butter, long grain rice, chicken, chickpeas, flat leaf parsley, pistachio nut

Taken from www.food.com/recipe/moroccan-style-spicy-chicken-rice-25-minutes-to-make-325979 (may not work)