Baked Moroccan Chicken and Rice

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Baked Moroccan Chicken and Rice Ingredients

59.1 mililiters Apricot jam	1.0 medium Onion thinly sliced
22.2 mililiters Moroccan seasoning	1.0 large Tomato roughly chopped
1.0 clove Garlic crushed	118.3 mililiters Frozen peas
14.8 mililiters Olive oil	532.3 mililiters Chicken Stock
500.0 gram Chicken cubed in 3cm pieces	1.0 medium Lemon juiced
473.2 mililiters Rice rinsed	200.0 gram Green Beans steamed, to serve

Instructions for Baked Moroccan Chicken and Rice

1. Preheat oven to 220?C. Combine jam, seasoning, garlic and oil in a bowl. Season with salt. Add chicken and stir to coat.
2. Place rice in a pan with stock and lemon juice. Boil for 5 minutes, then put into a 5cm deep, 22cm x 26cm baking dish.
3. Top with onion, tomato and peas. Top with chicken
4. Bake uncovered for 30 to 35 minutes or until chicken is cooked through and rice is tender.

Serve with steamed beans.

Main Ingredient: ChickenCuisine: Moroccan

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