Moroccan Spiced Chicken

Name: Moroccan Spiced Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Moroccan, African
Ingredients: 2 oranges; 100 g (31/2 oz) long grain rice; 2 teaspoons stir-fry oil or vegetable oil; 350 g (12 oz) chicken stir-fry strips; 1 onion, sliced; 50 g (1% oz) ready-to-eat dried apricots, sliced; 1/2 teaspoon ground allspice; 1/2 teaspoon cumin seeds (or ground cumin); 225 g canned chick-peas, rinsed and drained; 2 tablespoons chopped fresh coriander, plus sprigs to garnish; 15 g (1/2 oz) pistachio nuts or flaked almonds, lightly toasted; 25 g (1 oz) sultanas; salt; freshly ground black pepper

8 steps

Prep:15minCook:15min

Serves 4. [350 calories per serving) Preparation time 15 minutes. Cooking time 15 minutes. Freezing not recommended. Oranges, apricots, sultanas, spices, chick-peas, rice and nuts are all typical ingredients of Moroccan cookery. Try them combined in this easy chicken dish. Taken from Weight Watchers The Pure Points Book page 89.

Updated at: Thu, 17 Aug 2023 02:57:16 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories408.6 kcal (20%)

Total Fat8.4 g (12%)

Carbs58.2 g (22%)

Sugars24 g (27%)

Protein27.1 g (54%)

Sodium678.6 mg (34%)

Fiber5.9 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2oranges

100glong grain rice

2 teaspoonsstir-fry oil

or vegetable oil

350gchicken stir-fry strips

1onion

sliced

50gready-to-eat dried apricots

sliced

½ teaspoonground allspice

½ teaspooncumin seeds

or ground cumin

225gcanned chick-peas

rinsed and drained

2 tablespoonsfresh coriander

chopped, plus sprigs to garnish

15gpistachio nuts

or flaked almonds, lightly toasted

25gsultanas

salt

freshly ground black pepper

Instructions

Step 1

Finely grate the zest and squeeze the juice from 1 orange. Slice the second orange inton8 segments.

Step 2

Cook the rice in plenty of lightly salted boiling water

Step 3

Heat the oil in a wok or large frying-pan and add the chicken strips and onion, frying briskly for 3-4 minutes, until the chicken is browned.

Step 4

Reduce the heat a little and add the apricots, sultanas, allspice, cumin, orange zest and juice. Cook gently for 5 minutes, then season to taste.

Step 5

Add the chick peas to the rice for the final 2—3 minutes of cooking time to heat them thoroughly. Drain well, then stir through the chopped coriander.

Step 6

Divide the rice and chick-peas between four warm plates. Spoon the chicken mixture on top, sprinkle with the nuts and garnish with sprigs of fresh coriander. Serve at once, with the segments of orange.

Step 7

Cook's note: Don't confuse allspice with ground mixed spice. Allspice is the name of a single spice, sometimes known as pimiento.

Step 8

Variations: You can use raisins instead of sultanas, parsley instead of coriander and turkey strips instead of chicken.