Baked Moroccan Chicken and Rice

You must try this easy one-pot wonder. This dish is loved by all my family, therefore it is a winner!!!!

 

Please note: All the vegetables can be substituted for your favourites. You do not have to use the ones I have listed below)

INGREDIENTS (SERVES 6)
¼ cup apricot jam
1 ½ tablespoons Masterfoods Moroccan seasoning
1 garlic clove, crushed
1 tablespoon olive oil
1 kg skinless chicken thigh fillets, trimmed and cut into big chunks
2 cups long grain rice, rinsed
1 brown onion, thinly sliced
1 large tomato, roughly chopped
½ cup frozen peas
½ cup frozen corn
3 cups salt-reduced chicken stock
1 lemon, juiced
steamed green beans, to serve

METHOD
Preheat oven to 200˚C/180˚C fan-forced. 
Combine jam, seasoning, garlic and oil in a bowl. Add chicken and stir to coat. Season with salt.
Place rice in a 5cm deep, rectangular lasagna dish. Top with onion, tomato, peas and corn. Pour over stock and ¼ cup lemon juice. Top with chicken.
Bake uncovered, for 45 minutes or until chicken is cooked through and rice tender. Serve with steamed green beans.

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