Moroccan Style Chicken with Rice- chicken cooked in lemon, honey and ginger with a kick of harissa and served with chickpea rice. Healthy, hearty and delicious for for a quick dinner.
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This Moroccan style chicken with rice is a simple meal to make and has that lovely combination of sweet, sour and spicy. Ready in less than half an hour, it's perfect for weeknight meals when you're in a hurry. I cheat and use a jar of roasted peppers to make it speedy, but you could roast your own (add 20 mins to the time to prepare if you decide to do this).
Jump to recipe
This Moroccan style chicken with rice is a simple meal to make and has that lovely combination of sweet, sour and spicy. Ready in less than half an hour, it's perfect for weeknight meals when you're in a hurry. I cheat and use a jar of roasted peppers to make it speedy, but you could roast your own (add 20 mins to the time to prepare if you decide to do this).
Make Moroccan Style Chicken with Rice
moroccan, chicken, chickpeas
dinner
British
Moroccan Style Chicken with Rice
Moroccan Style Chicken with Rice- chicken cooked in lemon, honey and ginger with a lick of harissa and served with chickpea rice. Healthy, hearty and delicious for for a quick dinner.
prep time: 10 minscook time: 15 minstotal time: 25 mins
ingredients:
- 4 chicken breasts
- 260g rice
- 500ml chicken stock
- 2 roasted red peppers
- 3 tbsp chickpeas
- 2 tbsp harissa paste
- 2 tbsp lemon juice
- 2 tsp olive oil
- 2 tsp honey
- 1 tsp ginger
- 2 tsp dried coriander
- 1 garlic clove, crushed
- fresh coriander (optional)
instructions
1. In a roasting dish, mix together the olive oil, harissa paste, lemon juice, honey and ginger.
2. Chop the chicken into large chunks and the roasted peppers into medium ones and add to the mixture, stirring through and ensuring it is all well-covered in the marinade. Set to one side.
3. Put the rice in a large pan with the dried coriander and the garlic. Stir to mix them together.
4. Add the chicken stock to the rice, and bring to a simmer on medium heat. Cover, and leave to simmer for 12-15 minutes, checking regularly and adding more water if it dries out. With 5 minutes remaining, add the chickpeas and mix through.
5. While the rice is cooking, put the chicken in a pre-heated oven at 200 (180 fan, gas mark 5) for 15 minutes or until it is cooked through.
6. Serve the rice and spoon the chicken on top, pouring some of the juice over it. Add some fresh coriander on top, if you wish.
calories
537
537
fat (grams)
7
7
sat. fat (grams)
2
2
carbs (grams)
67
67
protein (grams)
55
55
sugar (grams)
7
7
Created using The Recipes Generator
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