Moroccan-Style Curry Chicken and Rice

7
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In


"This cleverly disguises last night’s leftover rotisserie chicken with the perfect amout of spices "

Original recipe yields 7 servings
OK

Nutritional

  • Serving Size: 1 (416.3 g)
  • Calories 484.7
  • Total Fat - 23 g
  • Saturated Fat - 6.1 g
  • Cholesterol - 45.4 mg
  • Sodium - 775.5 mg
  • Total Carbohydrate - 39.4 g
  • Dietary Fiber - 5.2 g
  • Sugars - 20.7 g
  • Protein - 32.6 g
  • Calcium - 305.9 mg
  • Iron - 2.8 mg
  • Vitamin C - 18.8 mg
  • Thiamin - 0.1 mg

Step 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.

Step 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.

Step 3

Stir in chicken, salt and peppr incorporating lemon slices into dish. Serve sprinkled with remaining almonds.

Tips & Variations


No special items needed.

Related

Gerry

Loved this Curry! The dried apricots add much to this dish, loved the crunch of the slivered almonds. Only had half a lemon which worked well for me, other than that I made as posted and wouldn't change a thing. This is a deliciously different, looks elegant served on a white platter, this one is sure to please weekend company!

review by:
(29 Jan 2013)

DreMomma

Pretty good I subbed cranberries instead of dried apricot I think it would have been better if I used dried apricots, will make it again as stated

review by:
(22 Oct 2012)