Morrocan style rice: Chicken or Sweet Potato

Morrocan Style Rice with Chicken

Morrocan Style Rice with Sweet Potato

I was lost and staring aimlessly at the ingredients in my cupboard this evening when my friend Claudia called with the genius idea of mixing them all together with a bit of spice. The vegetarian was happy with his sweet potato combo while I enjoyed a tasty bit of free-range chicken. 

Serves: 2 with leftovers for lunch

200g rice
1 onion, chopped
2 cloves of garlic

2 peppers 1 green, 1 yellow, chopped into chunks

1 tsp cinnamon

1 tsp ground coriander

1 tsp tumeric

1 tsp chilli flakes

Handful parsley and mint, roughly chopped

Olive oil

Sea salt and black pepper

Boiling water

V: sweet potato, peeled and cut into chunks

1 vegetable stock cube, crumbled

M: 1 free range chicken breast, cut into chunks

1 chicken stock cube, crumbled

Fry onion and garlic in olive oil until soft then stir in the spices until distributed evenly. Add the peppers and fry for a few minutes. Divide the mixture between two pans.

V: Par-boil the sweet potato in salted water, about 7 minutes, drain and stir into one of the pans along with the vegetable stock cube and 100g of rice.

M: Add the chicken to the other pan and fry for a few minutes until the colour changes then stir in the rice and stock cube.

Pour boiling water into each pan to just cover the rice. The ratio 2:1 can help which means adding about 200g of boiling water into each pan. Stir, season and cover each pan using tin foil and a lid to ensure minimum steam gets out. Cook on a low heat for 12 minutes and leave to stand for 5 minutes before stirring in the chopped herbs and serving.