Baked Moroccan chicken and rice

Ingredients (serves 4):

• ¼ cup apricot jam
• 1½ tablespoons Moroccan seasoning
• 1 garlic clove, crushed
• 1 tablespoon olive oil
• 500g chicken thigh fillets, trimmed, cut into 3cm pieces
• 2 cups brown rice, rinsed
• 1 brown onion, thinly sliced
• 1 large tomato, roughly chopped
• ½ cup frozen peas
• 2¼ cups salt-reduced chicken stock
• 1 lemon, juiced
• Steamed green beans, to serve

Method:

1. Preheat oven to 220°C.
2. Combine jam, seasoning, garlic and oil in a bowl.
3. Add chicken and stir to coat. Season with salt.
4. Place rice in a 5cm-deep, 22cm x 26cm (base) baking dish. Top with onion, tomato and peas.
5. Pour over stock and ¼ cup of lemon juice. Top with chicken.
6. Bake, uncovered, for 30 to 35 minutes or until chicken is cooked through and rice tender.
7. Serve with steamed beans.