| | Baked Moroccan chicken and rice
Baked Moroccan chicken and rice
Baked Moroccan chicken and rice 4.3-5 9
  • Calories: 2935 kj
  • Fat: 14.6g
  • Carbohydrates: 103.9g

How to Make:

  1. Preheat oven to 220°C. Combine jam, seasoning, garlic and oil in a bowl. Add chicken and stir to coat. Season with salt.
  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.
  3. Bake, uncovered, for 30 to 35 minutes or until chicken is cooked through and rice tender. Serve with steamed beans.
Time for preparing:
35 min.
Servings:
4

Ingredients:

  • 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 white long-grain white rice, rinsed
  • 1 brown onion, thinly sliced
  • 1 large tomato, roughly chopped
  • 1/2 cup frozen peas
  • 2 1/4 cups Massel salt reduced chicken style liquid stock
  • 1 lemon, juiced
  • steamed green beans, to serve
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