Baked Moroccan Chicken and Rice

Name: Baked Moroccan Chicken and Rice Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Ingredients: Apricot Jam 1/4 cup; 1 garlic clove crushed; 1 tblspoon olive oil; 500g Chicken thigh or breast fillet; 1 1/2 cups basmati rice; 1 brown onion chopped; 1 large tomato chopped; 1 Zucchini chopped; 1/2 cup frozen peas and corn; 1/2 cup beans; 2.5 cups chicken stock; 1 lemon juiced; 1 1/2 tblspoons moroccan seasoning

Minutes to Prepare: 30
Minutes to Cook: 40

Number of Servings: 4

Ingredients

Apricot Jam 1/4 cup1 garlic clove crushed1 tblspoon olive oil500g Chicken thigh or breast fillet1 1/2 cups basmati rice1 brown onion, chopped1 large tomato, chopped1 Zucchini chopped1/2 cup frozen peas and corn1/2 cup beans2.5 cups chicken stock1 lemon, juiced1 1/2 tblspoons moroccan seasoning

Directions

Combine chicken, garlic, oil and seasoning in a bowl. Place rice in deep large baking dish, cover with vegetables and pour over stock and 1/4 cup lemon juice. Bake in oven for 10 minutes at 220 C. Pull dish out and add chicken. Reduce heat to moderate oven and bake covered for 30 minutes then uncovered until golden brown. Serve

Serving Size:�Serves 4-6

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 405.0
Total Fat: 7.2 g
Cholesterol: 77.0 mg
Sodium: 325.9 mg
Total Carbs: 46.9 g
Dietary Fiber: 3.4 g
Protein: 36.7 g

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