Why Natural Is Better – A Foodstate Resource

View submitted by RosieG on November 4th, 2009
Tags: Chicken, Main meal, Moroccan

2 cups Basmatic Rice
1.5kg cubed skinless chicken breast
30ml olive oil
50ml Moroccan spice rub (Woolworths stocks this)
7ml ground cumin
1 red onion sliced
3 garlic cloves
1/2 tsp saffron
625 ml chicken stock
100g pitted dates
Freshly ground salt & black pepper
100ml fresh chopped coriander leaves

Place chicken in mixing bowl, drizzle with olive oil and mix till well coated. Sprinkle spices over chicken and toss again until chicken is well coated. Cover and place in fridge for an hour.

Heat a large saucepan with a heavy base. Add a little extra olive oil and lightly brown the chicken. Add onion and garlic and cook until onion is translucant. (stir continuously)

Cook rice as per package instructions. When ready steam it.

Add remaining ingredients and simmer for 30 minutes or until chicken is tender. Season with salt and pepper and stir in coriander.

Serve chicken on a bed of rice and garnish with toasted almonds and fresh coriander. Ready to eat immediately.

serves 6

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