Ingredients:
- 4 skinless chicken breasts, diced
- 1 tbsp Chef J’s Moroccan Spice Rub
- 1 onion, finely sliced
- 4 tbsp butter
- 10.6 oz. rice
- 12 dried apricots, halved
- chicken stock cube
- 14 oz. can chickpeas, drained and rinsed
- 0.5 oz. pack flat leaf parsley, chopped
Instructions:
- Coat chicken with the Moroccan spice. Fry the onion in butter until soft.
- Tip in the chicken, then cook for a few mins more. Stir in the rice and apricots, then pour in the stock cube with 3 cups boiling water and the chickpeas.
- 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.
