Ingredients:
Chicken Breasts – 2, cubed, boneless
Moroccan Spice Powder – 2 to 3 tsp
Olive Oil – 1 to 2 tblsp
Red Onion – 1, small, cut into thin wedges
Garlic – 1 tsp, chopped
Basmati Rice – 3/4 cup
Chicken Stock – 1 1/4 cup
Salt as per taste
Dried Apricots – 50 gms, halved (optional)
Chickpeas – 400 gms, canned, drained, rinsed
Dried Cranberries – 1/4 cup (optional)
Coriander Leaves – 1/4 cup
Method:
1. Combine the chicken pieces with the spice powder and mix to coat evenly.
2. Heat oil in a large frying pan.
3. Fry the chicken pieces until browned.
4. Remove and keep aside.
5. Add the onion and garlic.
6. Cook for a few minutes.
7. Add the basmati rice and cook for 30 to 45 seconds.
8. Return the chicken pieces tot he pan.
9. Pour the chicken stock.
10. Add salt, apricots and chickpeas.
11. Cover with a lid and allow it to simmer for 10 to 15 minutes.
12. Simmer till the rice is cooked and the liquid has been absorbed.
13. Remove from the heat and add the cranberries.
14. Garnish with coriander leaves.
15. Keep aside, covered, for about 5 to 10 minutes.
16. Serve.
