Spicy Moroccan Rice

• skinless chicken breasts↗4

  diced

• moroccan spice seasoning1 tablespoon
• onion↗1

  finely sliced

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

  halved

• chicken stock cube↗
• (15 ounce) can chickpeas↗1

  drained and rinsed

• flat leaf parsley↗2 tablespoons

  chopped

Step-by-step instructions

1. 1

   Coat chicken with the Moroccan spice.

2. 2

   Fry the onion in butter until soft.

3. 3

   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.

4. 4

   Cover the pan and simmer for 10 mins until the rice is tender and has absorbed most of the liquid.

5. 5

   Toss in the chopped flat leaf parsley and serve.