This is quite nice, and really easy

Baked Moroccan chicken and rice
5 out of 5

Cooking Time 35 minutes

Ingredients (serves 4)

* 1/4 cup apricot jam
* 1 1/2 tablespoons Moroccan seasoning
* 1 garlic clove, crushed
* 1 tablespoon olive oil
* 500g chicken thigh fillets, 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 salt-reduced chicken stock
* 1 lemon, juiced
* steamed green beans, to serve

Method

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

It's off the Taste website, if you do a search for it there there's lots of comments from people about changes they've made to it as well and lots of people adjust the cooking time or the rice can be a bit crunchy.