Wednesday 10 June 2015

Moroccan Chicken Rice

  • ½ cup green lentils
  • Olive oil as required
  • 1 onion, chopped
  • 2 heaped tsp turmeric
  • 1 heaped tsp cumin
  • 1 cup pulled cooked chicken (left overs from a previous meal)
  • 1 cup GF onion gravy 
  • 1 cup cooked brown rice
  • 1 cup grape or cherry tomatoes
  • ½ cup sliced dried apricots
  • ½ currants
  • ½ cup water
  • Bunch coriander leaves most of them chopped with some reserved for garnish
  • ¼ toasted slivered almonds
  1. Cook lentils in a saucepan of boiling water for 10 minutes, strain, rinse with cold water & set aside.
  2. In a frying pan sauté onion in some oil until soft.
  3. Add spices, meat and onion gravy, stir to combine & simmer for a few minutes.
  4. Add rice, lentils, tomatoes, apricots, currants and water. Cover and simmer for 5 minutes or until all the liquid is absorbed.  
  5. Toss in the chopped coriander leaves just before serving and stir through.
  6. Sprinkle over the almonds, garnish with coriander leaves and serve.

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