One of the most popular meal ideas on our site is one dish recipes. They are quick, easy and delicious.

This One-Dish Moroccan Chicken Rice Bake from Wendy’s Kitchen Table is a true crowd favorite. It’s the perfect blend of seasonal veggies and chicken, all in one dish and without the mess.

One-Dish Moroccan Chicken Rice Bake Video

When it comes to this easy and delicious meal, you can take Wendy’s word for it when she says that it’s a keeper. Her community raves about it and so will you.

It’s another favorite, much like her famous Baked Sour Cream Chicken. To see how to make it, click Play above ^

One-Dish Moroccan Chicken Rice Bake Recipe

Ingredients

• ¼ cup apricot jam
• 1 ½ tablespoon Masterfoods Moroccan seasoning
• 1 garlic clove, crushed
• 1 tablespoon olive oil
• 1 kg (35oz) skinless chicken thigh fillets, trimmed and cut into big chunks
• 2 cups long grain rice, rinsed
• 1 brown onion, thinly sliced
• 1 large tomato, roughly chopped
• ½ cup frozen peas
• ½ cup of frozen corn
• 3 cups salt-reduced chicken stock
• 1 lemon, juiced
• steamed green beans, to serve

via Wendy’s Kitchen Table

Morrocan Chicken Rice Bake Instructions

• Preheat oven to 200˚C (400F) /180˚C (360F) fan-forced.
• Combine jam, seasoning, garlic, and oil in a bowl. Add chicken and stir to coat. Season with salt.
• Place rice in a 5cm deep, rectangular lasagna dish.
• Top with onion, tomato, peas, and corn. Pour over the stock and ¼ cup lemon juice. Top with chicken.
• Bake uncovered, for 45 minutes or until chicken is cooked through and rice tender.
• Serve with steamed green beans.

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