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Baked Moroccan chicken and rice

Something delicious, you must try this dish sooner or later, and see if you agree.

Cooking Time 35 minutes

Ingredients (serves 4)
  • 1/4 cup apricot jam
  • 1 1/2 tablespoons Moroccan seasoning
  • 1 garlic clove, crushed
  • 1 tablespoon olive oil
  • 500g chicken thigh fillets, trimmed, cut into 3cm pieces
  • 2 cups long-grain rice, rinsed
  • 1 brown onion, thinly sliced
  • 1 large tomato, roughly chopped
  • 1/2 cup frozen peas
  • 2 1/4 cups salt-reduced chicken stock
  • 1 lemon, juiced
  • steamed green beans, to serve
  • Preheat oven to 220°C. Combine jam, seasoning, garlic and oil in a bowl. Add chicken and stir to coat. Season with salt.
  • Place 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.
Super Food Ideas - August 2007, Page 32
Recipe by Michelle Lucia

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