Moroccan Chicken with Rice
Vanessa
ingredients
- 1 tbs olive oli
- 1 tbs Masterfoods Moroccan Seasoning
- 600g chicken breast
- 2 tbs olive oil, extra
- 1 onion, chopped
- 1 clove garlic, crushed
- 2 cups long grain rice
- 200g pumpkin, cut into 1 cm pieces
- 1 zucchini, cut into 1 cm pieces
- 420g can chickpeas
- 2 cups hot chicken stock
- 50g pine nuts, toasted
directions
- 1
Combine oil and seasoning in a shallow dish. Add chicken and rub. Cover and refrigerate for at least an hr or overnight.
- 2
Heat extra oli in saucepan. Cook onion, garlic, pumpkin and zucchini for 3 mins or until onion is soft. Add rice and cook for 1 minute. Stir in stock, bring to the boil then reduce heat to very low and cover. Cook for 15 mins without lifting the lid. Turn off the heat, add chickpeas and leave for 5 minutes.
- 3
Heat a pan. Grease lightly and cook chicken for 6 minutes on each side or until cooked through. Remove pan and slice.
- 4
Spoon rice on plates, top with chicken and sprinkle with pine nuts.
Serving tip
Mix 125ml natural yogurt with 1tbs fresh chopped mint and serve with the rice and chicken.
Source: Vanessa
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