Moroccan chicken with apricots, almonds and buttery rice
Sweet and spiced chicken with plump apricots and toasted almonds on fluffy rice.
- Time1 hr
- LevelEasy
- Costabout £2.30 a head
Ingredients
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Method
- 1
Heat 2 tbsp oil in a large pan and brown the chicken, skin side down, for 6 minutes. Lift out.
6 min - 2
Cook the onion in the pan for 6 minutes, then add the garlic and spices for 1 minute.
6 min - 3
Return the chicken, add the water and apricots, cover and simmer for 35 minutes.
35 min - 4
Toast the almonds in a dry pan for 3 minutes until golden.
- 5
Cook the rice in boiling water for 10 minutes, drain and stir through the dairy free spread.
10 min - 6
Serve the chicken on the rice, scattered with the almonds and coriander.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.