Moroccan Chicken


  • 3 x 425g cans of mixed beans
  • bunch of continental parsley - chopped
  • 2 onions - diced
  • 2 cups of rice
  • 1 tablespoon garlic
  • 2 double breast chicken fillets - cubed
  • currants
  • pine nuts
  • 1 tin tomato puree
  • 4 cups of vegetable stock
  • Moroccan Spice mix - to taste


Add oil to pan and cook garlic for about 3 minutes. Add diced onions to pan and coat with Moroccan spice mix. Cook for approximately 5 - 10 minutes or until golden. Remove from pan.

Add fresh oil (if needed) and add chicken. Add more spices if necessary and cook thoroughly. Add bean mixture, tomato puree and 1 cup of vegetable stock. Stir.

Add currants and pine nuts.

Cook rice in 3 cups of vegetable stock and 2-3 cups of water. Add rice mixture to main dish, stir through and add chopped parsley.


An easy dish to prepare and cook, it is a crowd pleaser and freezes well. For a different flavour try substituting the tomato puree for condensed soup - cream of asparagus or adding half a bottle of taka tala (an African spice mix).


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