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Baked Moroccan Chicken
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| Cooking Time | |
| 35 minutes Ingredients (serves 4) | |
| 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 | long-grain rice, rinsed |
| 1 brown onion, thinly sliced | |
| 1 large | tomato, roughly chopped |
| 1/2 cup | frozen peas |
| 2 1/4 cups | salt-reduced chicken |
| stock | |
| 1 | lemon, juiced |
steamed green beans, to serve
Method
Preheat oven to 220°C. Combine jam, seasoning, garlic and oil in a bowl. Add chicken and stir to coat. Season with salt.
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.
Bake, uncovered, for 30 to 35 minutes or until chicken is cooked through and rice tender. Serve with steamed beans.
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