Baked Moroccan chicken and rice

Baked Moroccan chicken and rice

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"You must wish this one," says Taste.com.au member johnathonjo not quite this easy one-pot wonder. target it tonight, and see if you agree.

The ingredient of Baked Moroccan chicken and rice

  1. 1/4 cup apricot jam
  2. 1 1/2 tablespoons Moroccan seasoning
  3. 1 garlic clove, crushed
  4. 1 tablespoon olive oil
  5. 500g chicken thigh fillets, trimmed, cut into 3cm pieces
  6. 2 cups white long-grain white rice, rinsed
  7. 1 brown onion, thinly sliced
  8. 1 large tomato, something like chopped
  9. 1/2 cup frozen peas
  10. 2 1/4 cups Massel salt condensed abbreviated chicken style liquid accretion
  11. 1 lemon, juiced
  12. steamed green beans, to help

The instruction how to make Baked Moroccan chicken and rice

  1. Preheat oven to 220u00b0C. total tally jam, seasoning, garlic and oil in a bowl. Add chicken and trouble to coat. Season past salt.
  2. Place rice in a 5cm-deep, 22cm x 26cm (base) baking dish. Top later onion, tomato and peas. Pour more than collection store and 1/4 cup of lemon juice. pinnacle afterward chicken.
  3. Bake, uncovered, for 30 to 35 minutes or until chicken is cooked through and rice tender. encouragement following steamed beans.

Nutritions of Baked Moroccan chicken and rice

fatContent: 701.465 calories
saturatedFatContent: 14.6 grams fat
carbohydrateContent: 3.7 grams saturated fat
sugarContent: 103.9 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 35.3 grams protein
sodiumContent: 109 milligrams cholesterol

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