Moroccan Chicken


  • 3 x 425g cans of mixed beans
  • bunch of continental parsley - chopped
  • 2 onions - diced
  • 2 cups of rice
  • 1 tablespoon garlic
  • 2 double breast chicken fillets - cubed
  • currants
  • pine nuts
  • 1 tin tomato puree
  • 4 cups of vegetable stock
  • Moroccan Spice mix - to taste


  1. Cook rice in 3 cups of vegetable stock and 2-3 cups of water
  2. Add oil to pan and cook garlic for about 3 minutes.
  3. Add diced onions to pan and coat with Moroccan spice mix. Cook for approximately 5 - 10 minutes or until golden. Remove from pan.
  4. Add fresh oil (if needed) and add chicken. Add more spices if necessary and cook thoroughly.
  5. Add bean mixture, tomato puree and 1 cup of vegetable stock. Stir.
  6. Add currants and pine nuts.
  7. Add rice mixture to main dish, stir through and add chopped parsley.


An easy dish to prepare and cook, it is a crowd pleaser and freezes well. For a different flavour try substituting the tomato puree for condensed soup - cream of asparagus or adding half a jar of a spicy fruit chutney.