Tagine fried rice
Prep time: 30 minsTotal time: 
Tagine fried rice
For fried rice that doesn’t clump together, use microwave rice, which is drier and will take on flavour without getting mushy
Prep time: 30 minsTotal time: 
Nadine Brown
Nadine Brown
Ingredients
- 2 skinless and boneless chicken thighs
- 1 tbsp ras el hanout
- 2 tsp olive oil
- 1 red onion, finely sliced
- 50g dried apricots, finely chopped
- 10 pitted green olives, halved
- 1 preserved lemon, finely chopped
- 2 garlic cloves, finely crushed
- 1 x 250g pack microwave brown basmati rice
- fresh flat-leaf parsley, finely chopped
- lemon wedges, to serve
Step by step
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Coat the chicken thighs in half the ras el hanout and leave to marinate at room temperature for 10 minutes. Heat 1 teaspoon of oil in a wok or large frying pan over a medium-high heat. Add the chicken and fry on each side for 3-4 minutes until deeply golden and just cooked through. Remove from the pan to a plate, loosely cover and set aside.
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Add another teaspoon of oil to the pan. Add the red onion and fry for 2-3 minutes, then add the apricots, olives and preserved lemon and stir-fry for another 2 minutes. Add the garlic and remaining ras el hanout, then stir-fry for another minute.
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Add the rice and stir-fry for another 3 minutes. Slice the chicken and add to the pan, tossing everything together. Divide between two bowls, garnish with parsley and serve with the lemon wedges on the side to squeeze over.
