Moroccan Chicken with Green Rice

Whip up a delicious dinner using pantry staples!

Serve rice mixture as soon as it’s cooked as the lime juice will discolour the peas on standing. You will need a large bunch of parsley for this dish. Any salad dressing can be used.




Toss the chicken with 1 tblsp of the seasoning.

2 Heat half the oil in a large, non-stick frying pan over a medium to high heat. Add chicken in two batches. Cook, for about 4 minutes on each side, or until cooked through. Remove. Cover to keep warm.

3 Meanwhile, heat rice according to packet directions.

4 Heat remaining oil in same hot pan. Add rice and remaining seasoning. Cook, stirring for 1 minute. Stir in peas and onions. Cook, stirring for a further 2 to 3 minutes, or until peas are tender. Stir in the lime juice and coriander. Season with salt and pepper.

5 Serve chicken with rice. Drizzle with dressing.

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