Kryddstark marockansk ris

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1. 1
   Coat chicken with the Moroccan spice. Fry the onion in butter until soft.
2. 2
   Tip in the chicken, then cook for a few mins more. Stir in the rice and apricots, then pour in the stock cube with 700ml boiling water and the chickpeas.
3. 3
   Cover the pan and simmer for 10 mins until the rice is tender and has absorbed most of the liquid. Toss in the chopped flat leaf parsley and serve.