Name: One-pot sticky apricot and orange chicken with rice
Prep time: 20 min
Cook time: 100 min
Total time: 120 min
Yield: 1
Cuisine: moroccan
Ingredients: 9.20 gm olive oil; 6 (1kg total) chicken thigh cutlets, skin on, trimmed; 20.00 ml Moroccan seasoning; 82.50 ml apricot jam; 1 medium brown onion, finely chopped; 2 garlic cloves, thinly sliced; 127.50 gm chicken style liquid stock; 262.50 gm apricot nectar; 86.63 gm orange juice; 100.00 gm white long-grain rice; 1/2 orange, thinly sliced into rounds (you’ll need 6 slices); 82.50 ml frozen peas; 50.00 ml chopped fresh flat-leaf parsley leaves

One-pot sticky apricot and orange chicken with rice

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Prep Time:
20 minutes

Cook Time:
100 minutes

Total Time:
120 minutes

Sticky chicken with sweet apricot and tangy citrus flavors, a family favorite.

Ingredients:

9.20 gm olive oil
6 (1kg total) chicken thigh cutlets, skin on, trimmed
20.00 ml Moroccan seasoning
82.50 ml apricot jam
1 medium brown onion, finely chopped
2 garlic cloves, thinly sliced
127.50 gm chicken style liquid stock
262.50 gm apricot nectar
86.63 gm orange juice
100.00 gm white long-grain rice
1/2 orange, thinly sliced into rounds (you’ll need 6 slices)
82.50 ml frozen peas
50.00 ml chopped fresh flat-leaf parsley leaves

Instructions:

1. Preheat the oven to 200°C/180°C fan-forced. 2. Heat oil in a 10-cup flameproof baking dish over medium-high heat. 3. Brown the chicken in batches for 5 minutes until golden all over, then transfer to a large heatproof bowl. 4. Drain excess fat from dish and wipe it clean. 5. Add seasoning and jam to the chicken in the bowl and toss to coat evenly.
Saute onion and garlic in a skillet until softened. Place chicken over the onion mixture. Pour in stock, apricot nectar, and orange juice. Bake for 40 minutes. Remove any fat from the top of the mixture. Stir in rice, top with orange slices, and cover tightly with foil. Bake for 20 minutes, then uncover and bake for an additional 20 minutes until rice is tender. Mix in peas and parsley, and let stand for 5 minutes before serving.

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