Preheat oven to 220?C. Cook rice. Combine jam, seasoning, garlic and oil in a bowl. Add chicken and stir to coat. Season with salt.
Place cooked rice in a 5cm-deep, 22cm x 26cm (base) baking dish. Top with onion, tomato and peas. Pour over stock and 1/4 cup of lemon juice. Top with chicken.
Bake, uncovered, for 30 to 35 minutes or until chicken is cooked through and rice tender. Serve with steamed beans.
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|Serving Size: 1 Serving (312g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 956 (90%)|
|Amt Per Serving||% DV|
|Total Fat 106.3g||142 %|
|Saturated Fat 15.3g||76 %|
|Monounsaturated Fat 75.4g|
|Polyunsanturated Fat 11.9g|
|Cholesterol 103.8mg||32 %|
|Sodium 113.1mg||4 %|
|Potassium 455.3mg||12 %|
|Total Carbohydrate 5.6g||2 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 4.5g|
|Protein 25.4g||36 %|
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Calories per serving: 1067
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