Directions:
- Coat chicken with the ras el hanout. Fry the onion in butter until soft.
- Add the chicken, then cook for a few mins more.
- Stir in the rice and apricots, then add the stock cube with 700ml boiling water and the chickpeas.
- Cover the pan and simmer for 15 mins or until the rice is tender and has absorbed most of the liquid.
- Remove from heat, add parsley & mix. Serve each portion with a sprinkle of pistachios.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 802.48 Kcal (3360 kJ) | ||
| Calories from fat | 202.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.51g | 35% | |
|---|---|---|---|
| Cholesterol | 166.12mg | 55% | |
| Sodium | 990.47mg | 41% | |
| Potassium | 1150.15mg | 24% | |
| Total Carbs | 91.18g | 30% | |
| Sugars | 7.61g | 30% | |
| Dietary Fiber | 4.59g | 18% | |
| Protein | 61.59g | 123% | |
| Vitamin C | 7.1mg | 12% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.4mg | 13% | |
| Calcium | 93.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 170.86 Kcal (715 kJ) | ||
| Calories from fat | 43.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.79g | 35% | |
|---|---|---|---|
| Cholesterol | 35.37mg | 55% | |
| Sodium | 210.89mg | 41% | |
| Potassium | 244.88mg | 24% | |
| Total Carbs | 19.41g | 30% | |
| Sugars | 1.62g | 30% | |
| Dietary Fiber | 0.98g | 18% | |
| Protein | 13.11g | 123% | |
| Vitamin C | 1.5mg | 12% | |
| Iron | 0.5mg | 13% | |
| Calcium | 19.8mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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