Moroccan Spiced Chicken and Olive Rice Bowl with Preserved Lemon
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Ingredients
- 600 g chicken thigh fillets, sliced
- 1 onion, finely sliced
- 2 garlic cloves
- 1 tsp ground turmeric
- 1 preserved lemon
- 80 g pitted green olives
- 280 g long grain rice
- 500 ml chicken stock
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 548 kcal
- Protein
- 36.1 g
- Carbohydrate
- 59.4 g
- of which sugars
- 2.9 g
- Fat
- 17.5 g
- of which saturates
- 3.4 g
- Fibre
- 2.8 g
- Salt
- 2.79 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a wide pan and cook the onion for 6 minutes until soft, then add the garlic and ground turmeric and cook for 1 minute.
- 2
Add the chicken and cook for 5 minutes, turning, until sealed on all sides.
- 3
Stir in the rice and chicken stock, bring to a simmer, cover and cook for 15 minutes, until the rice is tender and the chicken is cooked through with no pink remaining.
- 4
Finely chop the preserved lemon and stir it through with the green olives.
- 5
Rest for 2 minutes off the heat, then fluff and serve.
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