One-pan Spicy Moroccan Chicken
and Rice Skillet
This skillet is spiced with popular North African spices which are commonly found in Morocco.
Cals 725 · Prot 64 · Carbs 106 · Fat 13
Global Eats
40 min
This skillet is spiced with popular North African spices which are commonly found in Morocco.
Cals 725 · Prot 64 · Carbs 106 · Fat 13
Global Eats
Ingredients
Chicken
Chicken breast
400 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Rice skillet
Yellow pepper
1 Piece
Small zucchini
1 Piece
Ras el hanout
5 Grams
Coriander cumin powder
4 Grams
Smoked paprika powder
2 Grams
Golden raisins
14*
30 Grams
Garlic onion powder
4 Grams
Tomato paste
30 Grams
Harissa paste
20 Grams
Basmati rice
150 Grams
Water
300 ML
Lemon dressing
Lemon
1 Piece
Fresh parsley
15 Grams
Olive oil
2 Tbsp
Salt
0.5 Tsp
Garnish
Almond flakes
1*2*
30 Grams
Allergens
*14 Sulphur Dioxide, *1 Peanuts, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3031 / 725 |
| Fats (g) | 12.7 |
| of which saturated (g) | 1.4 |
| Carbohydrates (g) | 106 |
| of which sugars (g) | 13.2 |
| Fibers (g) | 9.4 |
| Proteins (g) | 64.1 |
| Salt (g) | 2.9 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Deseed and finely chop the pepper.
- Slice the zucchini into half moons.
- Chop the chicken into bite-sized pieces.
2 Fry
- Heat a large non-stick pan over a medium-high heat with a drizzle of oil.
- Once hot, fry the chicken with a pinch of salt for 5 min.
- Add the peppers and zucchini and fry for 3 min further.
3 Simmer
- Add the ras el hanout, coriander cumin powder, smoked paprika, raisins and garlic onion powder, tomato paste, harissa (spicy!), rice and the measured water.
- Cover and simmer for 15-18 min or until the rice is cooked through and the water is absorbed.
4 Prep
- Meanwhile, slice the lemon into wedges.
- Pick and finely chop the parsley leaves.
- Add a generous squeeze of lemon to a small bowl with the parsley, olive oil and a pinch of salt - this is the lemon parsley dressing.
5 Serve
- Serve the One-pan Spicy Moroccan Chicken and Rice Skillet topped with Almond Flakes.
- Drizzle over the lemon parsley dressing.
Tip! Toast the almond flakes in a hot, dry pan first for extra flavour.
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