• 2 cups of long grain rice
• 800g of chicken thigh fillets - cut into 3 cm pieces
• 1 onion chopped
• 1 chopped garlic
• 1/2 cup of frozen peas
• 1 large tomato - chopped
• 1/2 cup apricot jam
• 3 tablespoon Moroccan seasoning
• 2 1/2 cup of chicken stock (Maggi or Campbells)
• 1/4 lemon juice

Marinate the chicken with apricot jam, seasoning, salt and garlic. In a baking dish (deep Correlle or equivalent), add the rice, top up with chopped onion, peas, lemon juice and tomato. Pour in the chicken stock.... arrange the chickens on top. Bake uncovered at 220C for 40 minutes or until the chicken and rice is cooked.