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Moroccan Chicken Rice

Create this middle-eastern inspired dish in just 20 minutes. Chopped dates add a wonderful sweetness, and are the perfect partner for chicken and zucchini.
  • Cook

    mins
  • Difficulty

  • Preparation time

    mins
  • serves

    people

  • 2 teaspoons sunflower oil
  • 400 g skinless chicken thigh, trimmed of fat and diced
  • 1 zucchini, sliced
  • 1 packet Continental Rice Chicken Rice - Value Pack
  • 1 2/3 cups water
  • ½ cup chopped dates
  • ¼ cup toasted flaked almonds

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

399kcal

Energy (kJ)

1666kJ

Protein (g)

21.4g

Carbohydrate incl. fibre (g)

50.1g

Carbohydrate excl. fibre (g)

45.2g

Sugar (g)

22.1g

Fibre (g)

4.8g

Fat (g)

14.2g

Saturated fat (g)

1.8g

Unsaturated fat (g)

11.2g

Monounsaturated fat (g)

7.4g

Polyunsaturated fat (g)

3.4g

Trans fat (g)

0.0g

Cholesterol (mg)

72mg

Sodium (mg)

308mg

Salt (g)

0.77g

Vitamin A (IU)

154IU

Vitamin C (mg)

8.3mg

Calcium (mg)

76mg

Iron (mg)

1.63mg

Total

1598kcal

6662kJ

85.7g

200.3g

180.9g

88.5g

19.4g

56.7g

7.2g

44.7g

29.7g

13.6g

0.1g

286mg

1234mg

3.08g

616IU

33.3mg

302mg

6.52mg


  • 1 Heat oil in a large frying pan and brown chicken and zucchini.
  • 2 Stir in Rice and water and bring to the boil. Cover and simmer gently for 10 minutes.
  • 3 Stir through dates, replace lid and allow to stand for 2 minutes. Sprinkle with almonds before serving.