This was one of those “hmmm what can I make based on what is left in the fridge?” recipes which turned out to be delicious. We don’t cook with Moroccan flavours often but that might be changing after this. I’ve linked to a recipe for home made Moroccan spice mix but feel free to substitute for store bought if that’s simpler. We love easy one pot healthy meals which serve us for the following day and this one ticks every box. I’ve listed it as serving 4, but it could certainly serve 6 if you plated it with a side salad.
- 2 large chicken breasts, diced
- 1 carrot, diced
- 1 red capsicum, diced
- 1 zucchini, diced
- 4 tomatoes, diced
- 1 handful green beans – topped, tailed and chopped to 1 inch batons
- 400g tin diced Italian tomatoes
- 6 shallots, diced
- 1 bunch parsley, chopped
- 1 tbs Moroccan spice mix
- 1 chicken stock cube
- Salt and pepper, to taste
- 1 cup brown rice
- Cook the carrot and capsicum in a large frying pan with high sides in some oil until softened. Add chicken and cook until sealed.
- Add 1 tbs Moroccan spice mix, fry till fragrant and stir through the mix.
- Add zucchini, tomatoes (fresh and canned), stock cube, salt and pepper, brown rice and half of the shallots and parsley. Stir through.
- Place the lid on, bring to a boil, then simmer for 30 – 45 minutes, or until the brown rice is cooked through. I found that the vegetables created enough liquid that I didn’t need to add water, but check half way and add 1/2 cup or so of water if it seems to need it.
- Stir the green beans through 5 minutes before serving.
- Top with remaining shallots/parsley and serve!