Moroccan-Style Curry Chicken and Rice
"This cleverly disguises last night’s leftover rotisserie chicken with the perfect amout of spices "
Original is 7 servings
Ingredients
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 by Step Method
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
No special items needed.
2 Reviews
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