Baked Moroccan Chicken Rice

Every Sunday, AR will cook dinner. We started this about 2 months ago and I'm loving it. Before that, I'm in charge of meals everyday of the week except for Saturday lunch which can be tiring. Hence, I really appreciate (and loveee) his offer to prepare dinner on Sundays.

One afternoon, he emailed me:

AR:

Dear, I would like to have chicken rice on Sunday but I also want to try something different. What's easy, quick and different?

My reply:

Wow, that's a hard one. Let me search for some ideas for you....

So from that, I had a quick look at www.taste.com.au and found this recipe. It fits the bill! It's easy and it's.... a different version of chicken rice!!!!!

*smiles*

(See how wet the rice was? I would prefer to have put 1.5 cups of stock rather than 2.5 cups)

Baked Moroccan Chicken Rice (serve 4)
3-4 pieces of chicken thigh cut in smaller pieces
1 tablespoon of olive oil
Moroccan seasoning (be generous)
1/4 cup of berry jam (the original recipe called for apricot jam)
1 onion chopped (Not sliced!!!)
peas/green beans/capsicum
2 cups of rice
1.5 cups of stock (changed frm 2.5 cups of stock)
lemon wedges

1) Preheat oven to 200C.

2) Combine olive oil, Moroccan seasoning and jam in a bowl. Coat chicken with it.

3) Wash rice and put in a oven proof dish. Pour 1.5 cups of stock on it. Place veges on top of rice followed by chicken. Sprinkle more seasoning ontop of the chicken.

4) Bake for 30 minutes or so.

5) Serve with lemon wedges.