Baked Moroccan Chicken and Rice

This recipe checks all the boxes!!

If you are looking for a meal that is quick and easy to make, is tasty, and is a one pot meal - this is the one to try!!

While searching through the "Taste" website recently I found this recipe and decided to add it to the pile of "contenders" for the weekly menu plan. So dear readers, come dine with us ......(albeit a little late as we had this last night!)

Baked Moroccan Chicken and Rice

Serves 6

1/2 cup apricot jam
3 tbs Moroccan Seasoning
2 cloves crushed garlic
1 tbs olive oil
1kg chicken thighs, excess fat removed and cut into large chunks
2 cups long grain rice, rinsed
1 brown onion halved, sliced thinly
2 tomatoes, roughly chopped
1 cup frozen peas
2 1/4 cups chicken stock
1 lemon, juiced

Now for the best part...

Preheat the oven to 220 degrees C.

Combine jam, seasoning, garlic and oil in a bowl. Add chicken and stir to coat.

Place the rice in a 5cm deep, 22cm x 26cm baking dish. Top with onion, tomato and peas. Pour over the stock and lemon juice. Top with the chicken.

Bake, uncovered for approximately 35 minutes, or until the rice is cooked through.

I then turned off the oven - covered the dish with foil and let it sit in the oven for another 10-15 minutes. This let the rice absorb any liquid that was left.

Serve with some steamed green - such as broccoli or beans.

Hope you enjoy it as much as we did.

What's for dinner tonight??? Tune in tomorrow to find out - you won't be disappointed.