Spicy Moroccan Rice

1. Coat chicken with the Moroccan spice.

2. Fry the onion in butter until soft.

3. Tip in the chicken, then cook for a few mins more. Stir in the rice and apricots, then pour in the stock cube with 700ml boiling water and the chickpeas.

4. Cover the pan and simmer for 10 mins until the rice is tender and has absorbed most of the liquid.

5. Toss in the chopped flat leaf parsley and serve.

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Nutrient	Quantity
Total fats	2322.1003 g
Protein	4759.7108 g
Carbohydrates	42718.8746 g
Energy	212278.1525 kCal
Fatty acids, total saturated 18:3 undifferentiated	22.2462 g
Water	7997.367 g
Aspartic acid	465.8997 g
Calcium, Ca	8552.2954 mg
Lutein + zeaxanthin	6.4 g
Fiber, total dietary	2107.0517 g
Carotene, beta	121.54 g
Niacin	3833.1817 mg
Vitamin A, RAE	466.9447 g
Fatty acids, total trans-polyenoic	0.555 g
Arginine	383.2853 g
Riboflavin	58.7711 mg
Tocopherol, beta	22.2 mg
Fatty acids, total polyunsaturated 15:0	1.11 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	17.76 g
Fatty acids, total saturated 20:1	8.4219 g
Glutamic acid	994.8065 g
Sodium, Na	4551.4181 mg
Fatty acids, total saturated 16:1 undifferentiated	12.4079 g
Total lipid (fat)	2322.1003 g
Manganese, Mn	1658.7616 mg
Fructose	2.064 g
Proline	232.4315 g
Fatty acids, total saturated 16:0	324.4478 g
Fatty acids, total saturated 8:0	1.11 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	536.685 g
Sucrose	367.884 g
Choline, total	13457.4545 mg
Sugars, total	405.168 g
Serine	251.7543 g
Fatty acids, total saturated 10:0	9.435 g
Fatty acids, total saturated 18:0	56.2844 g
Fatty acids, total saturated 20:4 undifferentiated	0.9072 g
Vitamin B-6	277.2649 mg
Selenium, Se	9792.4857 g
Ash	736.4809 g
Vitamin D	290.2995 IU
Tocotrienol, delta	33.3 mg
Fatty acids, total saturated 18:1 undifferentiated	772.5019 g
Pantothenic acid	615.8259 mg
Phenylalanine	252.7826 g
Copper, Cu	182.482 mg
Betaine	159.8247 mg
Thiamin	312.5245 mg
Retinol	435.4492 g
Methionine	114.7827 g
Iron, Fe	761.4609 mg
Carbohydrate, by difference	42718.8746 g
Phosphorus, P	182204.0288 mg
Folate, total	15273.1398 g
Tocopherol, gamma	106.5386 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1814 g
Alanine	288.1624 g
Cholesterol	1161.1978 mg
Valine	287.2264 g
Fatty acids, total saturated 18:2 undifferentiated	731.619 g
Glycine	251.0452 g
Glucose (dextrose)	3.152 g
Fatty acids, total saturated 14:0	11.8199 g
Zinc, Zn	1240.0129 mg
Isoleucine	214.1789 g
Fatty acids, total saturated 12:0	2.9564 g
Fatty acids, total polyunsaturated	756.5703 g
Tocotrienol, gamma	743.7 mg
Leucine	407.1303 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.555 g
Tocotrienol, alpha	244.264 mg
Vitamin A, IU	2212.5281 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1814 g
Folate, DFE	15273.1398 g
Tryptophan	63.9022 g
Vitamin C, total ascorbic acid	23.834 mg
Phytosterols	24 mg
Fatty acids, total polyunsaturated 16:1 c	2.22 g
Fatty acids, total polyunsaturated 18:1 c	576.645 g
Fatty acids, total saturated 20:0	8.325 g
Tocotrienol, beta	49.95 mg
Starch	40243.05 g
Tyrosine	184.9529 g
Vitamin B-12	6.1689 g
Vitamin K (phylloquinone)	360.6265 g
Fatty acids, total saturated	428.5576 g
Histidine	129.0994 g
Fatty acids, total monounsaturated	794.3812 g
Threonine	185.1449 g
Folate, food	15273.1398 g
Vitamin D (D2 + D3)	7.2575 g
Fatty acids, total polyunsaturated 24:0	9.435 g
Vitamin E (alpha-tocopherol)	340.3896 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.3629 g
Fatty acids, total trans	2.4601 g
Magnesium, Mg	65806.4745 mg
Lysine	207.9367 g
Potassium, K	148233.1411 mg
Cystine	61.7944 g
Fluoride, F	1.76 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	50	4275	196.425	360
Rice	300	203685	42318.75	1776
Chicken breast	4	3120.7192	0	167.8294
Onion	1	64	14.944	0.16
flat leaf parsley	2 tablespoons	0	0	0
chickpea	1 can	1133.4333	188.7556	18.1109
apricot	12 halved	0	0	0
chicken stock cube	0	0	0	0
moroccan spice seasoning	1 tablespoon	0	0	0