Moroccan chicken and rice served with cauliflower

Name: Moroccan chicken and rice served with cauliflower
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 tbsp (15ml) olive oil; 1 clove garlic, crushed; 450g (16oz) chicken breasts, diced; 1 red onion, sliced; 1 red pepper, sliced; 2 tomatoes, finely chopped; 210g (7½oz) can of chickpeas, drained; 1 tsp (5g) cinnamon; 1 tsp (5g) cumin; 50g (2oz) dried, chopped apricots; 200ml (7fl oz) chicken stock*; 1 tbsp (15g) clear honey; Seasoning; 300g (11oz) long grain rice; 1 cauliflower

If preferred serve with cooked quinoa instead of rice

Credited to: Coeliac UK

Kcal: 602.0

Serves 4

Ingredients

1 tbsp (15ml) olive oil
1 clove garlic, crushed
450g (16oz) chicken breasts, diced
1 red onion, sliced
1 red pepper, sliced
2 tomatoes, finely chopped
210g (7½oz) can of chickpeas, drained
1 tsp (5g) cinnamon
1 tsp (5g) cumin
50g (2oz) dried, chopped apricots
200ml (7fl oz) chicken stock*
1 tbsp (15g) clear honey
Seasoning
300g (11oz) long grain rice
1 cauliflower

Notes: *Please check our Food and Drink Information for suitable products.

Method

Fry the chicken in the oil for two minutes until browned on all sides
Add the onion, garlic and pepper to the chicken and cook for a further four minutes
Add the chickpeas, tomatoes, apricots and spices and cook for two minutes
Add the chicken stock and honey and simmer for ten minutes
Season and serve with boiled rice and cooked cauliflower.