Moroccan Chicken with Rice
Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 4 out of 4
14 Ingredients
Number of servings
4
- 2 cup long grain rice
- 1tablespoons mint, chopped
- 200grams pumpkin, cut into 1 cm pieces
- 1 onion, chopped
- 1 zucchini, cut into 1 cm pieces
- 600grams chicken breast fillet
- 1tablespoons moroccan seasoning
- 420grams chickpeas, drained
- 2 cup chicken stock, hot
- 125milliliter natural yoghurt
- 1tablespoons olive oil
- 2tablespoons olive oil (extra)
- 1 clove garlic, crushed
- 50grams pine nuts, toasted
Method
Step 1 of 8
Combine oil and seasoning in a shallow dish. Add chicken and rub over until well coated. Cover and refrigerate for at least 1 hour, or overnight.
Step 2 of 8
Heat extra oil in a large saucepan.
Step 3 of 8
Cook onion, garlic, pumpkin and zucchini for 3 minutes, 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 minutes without lifting the lid. Turn off heat.
Step 4 of 8
Add chickpeas and leave for 5 minutes.
Step 5 of 8
Meanwhile mix yoghurt and mint in a small bowl.
Step 6 of 8
Heat a frying pan or chargrill pan on high heat. Lightly grease pan and cook chicken for 6 minutes on each side, or until cooked through.
Step 7 of 8
Remove from pan and slice.
Step 8 of 8
Spoon rice onto plates, top with chicken and drizzle over a little yoghurt. Sprinkle with pine nuts and serve.
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