Moroccan-spiced Chicken With Apricot & Almond Rice

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12 Ingredients

Number of servings

2tablespoons Moroccan seasoning
1 orange, zested, juiced
1/3 cup extra virgin olive oil
8 skinless chicken thigh cutlets
1/4 cup almond kernels, roughly chopped
3 cloves garlic, thinly sliced
1 1/2 cups basmati rice
2 1/2 cups chicken stock
1/2 cup dried apricots, roughly chopped
1 red onion, cut into thin wedges
1/4 bunch coriander, leaves picked, finely chopped
1/2 bunch mint, leaves picked

Nutrition per serving

18% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Pair Moroccan-spiced chicken with apricot and almond basmati rice for a mouthwatering dish the whole family will enjoy.

Method

Step 1 of 4

Combine seasoning with orange juice, half of the orange zest and 2 tbs oil in a large bowl. Add chicken and rub to coat. Cover. Refrigerate overnight, if time permits.

Step 2 of 4

Preheat oven to 200°C/180°C fan-forced. Arrange chicken in a large roasting pan. Roast for 40-45 minutes, basting with pan juices occasionally and adding almonds in the last 5 minutes of cooking time, or until chicken is golden and cooked through.

Step 3 of 4

Meanwhile, heat remaining oil in a large heavy-based saucepan over medium heat. Cook garlic for 30 seconds or until fragrant. Add rice and stir to coat. Add stock and bring to the boil. Reduce heat to low and cover. Cook for 12-15 minutes or until rice is tender. Remove from heat. Stand for 5 minutes. Add apricots, onion, coriander and remaining zest. Stir to combine.

Step 4 of 4

Spoon rice among plates. Top with chicken, almonds and mint. Serve.