Baked Moroccan chicken and rice

Baked Moroccan chicken and rice


"You must try this one," says member johnathonjo about this easy one-pot wonder. Try it tonight, and see if you agree.

The ingredient of Baked Moroccan chicken and rice

  1. 1/4 cup apricot jam
  2. 1 1/2 tablespoons Moroccan seasoning
  3. 1 garlic clove, crushed
  4. 1 tablespoon olive oil
  5. 500g chicken thigh fillets, trimmed, cut into 3cm pieces
  6. 2 cups white long-grain white rice, rinsed
  7. 1 brown onion, thinly sliced
  8. 1 large tomato, roughly chopped
  9. 1/2 cup frozen peas
  10. 2 1/4 cups Massel salt reduced chicken style liquid stock
  11. 1 lemon, juiced
  12. steamed green beans, to serve

The instruction how to make Baked Moroccan chicken and rice

  1. Preheat oven to 220u00b0C. 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.

Nutritions of Baked Moroccan chicken and rice

fatContent: 701.465 calories
saturatedFatContent: 14.6 grams fat
carbohydrateContent: 3.7 grams saturated fat
sugarContent: 103.9 grams carbohydrates
cholesterolContent: 35.3 grams protein
sodiumContent: 109 milligrams cholesterol

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