Spiced crusted rice with Moroccan rice-coated chicken and preserved lemon salad

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For the crusted rice

For the chicken

  • 75g/3oz basmati rice, soaked in water
  • 3 tsp baharat spice blend (available in Middle Eastern stores)
  • 4 chicken thighs, skinless and boneless, cut into strips
  • 1 egg, beaten
  • 2 tbsp olive oil

For the salad