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Spicy Moroccan Rice

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Makes: 1 servings adjust



  • 1 pound Chicken Breast
  • 12 teaspoon Ground Nutmeg
  • 12 teaspoon Ground Cumin
  • 12 teaspoon Ground Coriander
  • 14 teaspoon Ground Allspice
  • 14 teaspoon Ground Ginger
  • 18 teaspoon Cayenne Pepper
  • 18 teaspoon Cinnamon

Step 1

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


  • 1 Onion
  • 50 grams Butter
  • 300 grams Rice
  • 12 Dried Apricots
  • 1 Chicken Bouillon Cube
  • 410 grams Canned Chickpeas

Step 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.


  • 15 grams Fresh Parsley

Step 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.
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