Moroccan Chicken and Rice

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This recipe cleverly disguises last night’s leftover rotisserie chicken, turning it into an exotic meal by means of dried fruit, nuts and spices.

Tags: Intermediate, One Hour, Entrées, Chicken/Poultry, Vegetables, Rice & Grains, Indian, Fry, Low Fat, High Fibre
Serves: 8
Skill level: Intermediate
Prep time: 20  minutes
Cooking time: 20  minutes
Total: 40  minutes

Additional Information


1 onion, chopped
1 clove garlic, minced
1 tbsp (15 mL) medium curry powder
2 tbsp (25 mL) PC 100% Pure Safflower Oil
2 cups (500 mL) PC Indian Basmati Rice
2 1/2 cups (625 mL) PC Organics Chicken Broth - Ready to Use
1 can (19 oz/ 540 mL) petite cut tomatoes, drained
1 cup (250 mL) no name Dried Apricots slivered
1/2 cup (125 mL) no name Slivered Almonds
1 lemon, very thinly sliced and seeds removed
2 cups (500 mL) shredded rotisserie chicken meat, skin removed (mixture of dark and white meat, about half a rotisserie chicken)


  1. In large deep frying pan, heat oil over medium heat. Cook onions and garlic for 2 minutes, stirring occasionally. Stir in curry powder; cook for 1 minute. Stir in rice; cook for 1 minute, stirring to coat rice.
  2. Stir in chicken broth, tomatoes, apricots and half of almonds. Bring to a boil. Reduce heat to low. Top with lemon slices, pushing them down so they are covered with liquid. Cover and cook for 20 minutes or until most of liquid has been absorbed.
  3. Stir in chicken, incorporating lemon slices into dish. Serve sprinkled with remaining almonds.

Chef's Tips

To be transported to Morocco, serve with PC Moroccan-style Green Tea with Mint.

Nutritional Information

Per 1 cup (250 mL)
Calories 320 Cal
Fat 9 g
Sodium 560 mg
Carbohydrate 46 g
Fibre 5 g
Protein 14 g
High in fibre.