Baked Moroccan chicken and rice

Name: Baked Moroccan chicken and rice
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 62.50 ml apricot jam; 30.00 ml Moroccan seasoning; 1 garlic clove, crushed; 18.20 gm olive oil; 500g chicken thigh fillets, trimmed, cut into 3cm pieces; 400.00 gm white long-grain white rice, rinsed; 1 brown onion, thinly sliced; 1 large tomato, roughly chopped; 125.00 ml frozen peas; 573.75 gm salt reduced chicken style liquid stock; 1 lemon, juiced; steamed green beans, to serve

4.4

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Prep Time: 20 minutes

Cook Time: 35 minutes

Total: 55 minutes

Servings: 4

Cost: $10.43 /serving

Author : Michelle Lucia

jam lunch main

Step 1

Preheat oven to 220°C. Combine jam, seasoning, garlic and oil in a bowl. Add chicken and stir to coat. Season with salt.

Step 2

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.

Step 3

Bake, uncovered, for 30 to 35 minutes or until chicken is cooked through and rice tender. Serve with steamed beans.