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Wednesday, May 4, 2011

Baked Moroccan Chicken and Rice

When I started this blog my aim was never to repeat a recipe - either in the kitchen on here in the blog.  In hindsight the reality of that was quite absurd.  365 new recipes a year!!!  Of course that never happened - there were repeats (the family requested something - usually Chinese Spag Bol or Mexican of some kind) and hence no post was written for that day.

I got to thinking this past week yes a recipe may already be in the blog - but unless you were a) reading the blog at that time, or b) specifically looked up that recipe either via the archives or google new readers may never see the recipe.  Some recipes are so good they need to be repeated - such as the one I made last night.

This was one of the very first recipes I made when I started the blog and we revisited it again last night - and guess what - it is still good.  It is a great recipe because it is easy - it is made in one pot - and I found out last night that it is quite forgiving.  We are back into the thick of afternoon sport - which can mean being gone from the house from anything from an hour and a half to several hours.  I set about making this dish - placed it into a cold oven.  As luck would have it, Mr. CCC was late home from work last night - but you know what - even after 2 hours in the oven this meal was still great.  Now of course I don't advocate cooking it for that long - but it did hold up!

Baked Moroccan Chicken and Rice
From Taste.com.au Recipe by Michelle Lucia

Serves 4 *

1/4 cup apricot jam
1 1/2 tbs Moroccan seasoning
1 clove crushed garlic
1 tbs olive oil
500g chicken thighs, 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 chicken stock
1 lemon, juiced

Preheat oven to 220 degrees.  Combine the jam, seasoning, garlic and oil in a bowl.  Add the chicken and stir to coat. Season with salt and pepper. **

Place the rice in a 5cm deep 22cm x 26cm baking dish.  Top with the onion, tomato and peas.

 Pour over the stock and the lemon juice.  Top with the chicken.

Bake uncovered *** for 30 -35 minutes or until the chicken is cooked and the rice is tender.

* Here is the adjustments I made to serve 4-6 people
1/2 cup apricot jam
3 tbs Moroccan Seasoning
2 cloves crushed garlic
tbs olive oil
1kg chicken thighs
2 1/4 cups rice
1 onion
2 tomatoes
2 3/4 cups rice
(I forgot the lemon juice - was fine without!!)

** I really didn't think it needed any salt - so just added pepper.

*** I covered it with foil - put it into an oven that had NOT been preheated at 150 degrees and planned on having it there for about 1 1/2 hours.  I think covering it with foil helps retain the moisture.  Ours was a tad dry last night - but it had been in there for close on 2 hours!!!!  The foil was the saviour!

If you have seen this recipe first time around perhaps it will jog your memory, like mine, to make it again - it's worth revisiting!

So Dear Reader tell me do you have a favourite recipe that you perhaps haven't made for a while that you would like to share with us?


  1. This looks great and healthy, I'll have to try it!

  2. Woot - one pot cooking, right up my alley! Thanks for this Cate...I reckon it'll be our next venture this weekend.

  3. I love a great one pot meal on busy days!

  4. This looks very yummy and it sounds so easy. My type of recipe. Diane

  5. Looks delicious and like Miss Piggy I love one pot meals!