Baked Moroccan chicken and rice

Baked Moroccan chicken and rice

Ingredients (serves 4):

  • ¼ cup apricot jam
  • 1½ tablespoons Moroccan seasoning
  • 1 garlic clove, crushed
  • 1 tablespoon olive oil
  • 500g chicken thigh fillets, trimmed, cut into 3cm pieces
  • 2 cups brown rice, rinsed
  • 1 brown onion, thinly sliced
  • 1 large tomato, roughly chopped
  • ½ cup frozen peas
  • 2¼ cups salt-reduced chicken stock
  • 1 lemon, juiced
  • Steamed green beans, to serve



  1. Preheat oven to 220°C.
  2. Combine jam, seasoning, garlic and oil in a bowl.
  3. Add chicken and stir to coat. Season with salt.
  4. Place rice in a 5cm-deep, 22cm x 26cm (base) baking dish. Top with onion, tomato and peas.
  5. Pour over stock and ¼ cup of lemon juice. Top with chicken.
  6. Bake, uncovered, for 30 to 35 minutes or until chicken is cooked through and rice tender.
  7. Serve with steamed beans.
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