Baked Moroccan Chicken and Rice

Cooking Time 35 minutes

Category: Main Dish

Cuisine: Moroccan

☆☆☆☆

1 review

Ready in 45 minutes

by Heatherferg

Ingredients

59.1 mililiters apricot jam

22.2 mililiters Moroccan seasoning

1.0 garlic clove crushed

14.8 mililiters olive oil

500.0 grams chicken thigh fillets trimmed, cut into 3cm pieces

473.2 mililiters long-grain rice rinsed

1.0 brown onion thinly sliced

1.0 large tomato roughly chopped

118.3 mililiters frozen peas

532.3 mililiters salt-reduced chicken stock

1.0 lemon, juiced

0.0 steamed green beans

Directions

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.

Reviews

☆☆☆☆

[I posted this recipe.] Instead of fresh tomato, semi dried tomato is a nice change.

Heatherferg

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