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Baked Moroccan chicken and rice
Baked Moroccan chicken and rice
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
"Members rave about this quick and delicious one-pot meal from Taste.com.au. Give it a try tonight and taste the magic for yourself!"
Ingredients:
  • 62.50 ml apricot jam
  • 30.00 ml Moroccan seasoning
  • 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
Instructions:
  • Preheat the oven to 220°C. Mix jam, seasoning, garlic, and oil in a bowl. Toss in the chicken to coat, then season with salt.
  • In a 5cm-deep, 22cm x 26cm (base) baking dish, layer rice, onion, tomato, peas, and chicken. Pour stock and 1/4 cup lemon juice over the top.
  • Bake without a cover for 30-35 minutes until the chicken is fully cooked and the rice is tender. Enjoy with a side of steamed beans.

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