My fusion Moroccan chicken

Serves 4

Prep time: 10 mins

Cooking time: 30 mins

"A light chicken dish that is tasty/nutritious and appealing to the eye. It is very easy to make and doesn't take long from nothing to something."

Recipe by: Clare Williams

700g of diced uncooked chicken
1 medium sized red onion
1 medium to large capsicum
8-10 portobello mushrooms
Zaatar spice blend - enough to coat chicken (about 2 tbsp.)
5 tablespoons of grapeseed oil or other mild flavoured oil
4 medium sized bulbs of bok choy with leaves/washed with bulb end slightly trimmed.
2 cups of long grain rice
250g of traditional or lite sour cream
A pinch of tarragon
A pinch of oregano
Salt and pepper to taste
Paprika (regular or smoked preferably) to garnish
Harissa/sambal oleck/chili (optional)

Lightly coat chicken with Zaatar and grapeseed oil. Leave to one side for 20-25 minutes.
Saute onion and capsicum together lightly. Remove from pan and set aside.
Saute mushrooms lightly in same pan and set aside.
Place chicken mixture in pan in which onion and mushrooms have been sauteed, adding extra oil as necessary. Cook chicken until tender. Add onion, capsicum and mushrooms.
Heat through. Leave to cool slightly. Add sour cream, tarragon and oregano.
While chicken is cooking - cook rice in either a microwave or pot. Rice will cook in approx 12 minutes in a microwave, a little longer in a pot.
Saute Bok Choy in grapeseed oil until crunchy and still green.
To serve, place a serving of rice on a plate. Top with a portion of Bok Choy followed by topping of chicken mixture. Garnish with paprika. Harissa/sambal oleck or chilli can be used as an accompaniment.