Moroccan Chicken Rice Bowl

Ingredients

Quantities are for one portion.

• 1 tspcinnamon
• 30 gdried apricots, chopped
• 150 gchicken breast
• 15 mlolive oil
• 70 gdry white rice
• 20 gflaked almonds
• salt and pepper to taste
• 1onion, finely chopped
• 1 tspturmeric

Method

1. Heat the olive oil in a pot with a tight-fitting lid. Sauté the finely chopped onion until soft.
2. Stir in the turmeric, cinnamon, salt, and pepper to toast the fragrant spices.
3. Add the dry white rice to the pot and stir to coat the grains in the golden spiced oil.
4. Pour in water or chicken stock. Add the whole chicken breast directly to the pot.
5. Bring the liquid to a boil, then turn the heat to its lowest setting, cover tightly, and steam until the rice is tender and the chicken is cooked through.
6. Remove the chicken breast onto a board and use two forks to pull it into coarse shreds. Stir the chopped dried apricots into the hot rice.
7. In a dry pan, toast the flaked almonds until golden. Serve the rice topped with the shredded chicken and the toasted almonds.