Spicy Moroccan rice

• skinless chicken breasts↗4

  diced

• 1 tbsp Moroccan spice seasoning
• onion↗1

  finely sliced

• butter↗50g g
• rice↗300g g
• dried apricots↗12

  halved

• chicken stock cube↗
• chickpeas↗410g can g

  drained and rinsed

• pack flatleaf parsley↗15g g

  chopped

Step-by-step instructions

1. 1

   Coat chicken with the Moroccan spice. Fry the onion in butter until soft.

2. 2

   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.

3. 3

   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.