Method
- Put the Moroccan seasoning and chicken in a bowl and turn to coat.
- Lightly spray a large, deep frying pan with olive oil and heat over medium-high heat. Cook the chicken, stirring, for 2–3 minutes, until browned but not cooked through.
- Add the rice to the chicken and stir to coat.
- Add the stock and 2 cups (500ml) water and stir to combine. Bring to the boil. Reduce heat to low. Simmer, covered, for 10 minutes.
- Stir through the zucchini, beans, olives and dates. Lightly season with salt and pepper.
- Cook, covered, for a further 10 minutes or until the chicken is cooked through and the rice is tender.
- Scatter the chicken with almonds, if using. Serve.
Serving tip
Scatter with fresh coriander leaves to serve.
Variations
Use chicken or turkey breast instead of chicken thighs.
Cooking tips
Moroccan seasoning (also known as ras el hanout) can be found in the spice aisle of major supermarkets.
Money-saving tips
Use dried pitted dates instead of fresh Medjool dates. Soak them in some boiling water for a few minutes then drain to plump them up before adding to the dish.
Storage tip
TO REFRIGERATE: Store rice in a reusable container for up to 2 days. Reheat in the microwave until heated through to serve.
TO FREEZE: Store rice, as above, for up to 3 months. Thaw in the refrigerator overnight and reheat as above to serve.
Nutrition tip
Stir through baby spinach leaves at the end for extra iron.
