I loved this dish and enjoyed cooking it so I thought I would share. I used to make a baked Moroccan chicken and rice one pot dish years ago but this time I changed the recipe to only bake the chicken and serve with one helping of rice rather than having it all in one dish and worrying about reheating rice afterwards with the leftovers.
I also couldn’t call it Moroccan chicken if I served it with guacamole! But the addition of apricot jam to the marinade was the Moroccan bit pinched from that recipe- making it sticky! Hence the sticky chicken.
First I put olive oil, 4 crushed garlic cloves, 2 large spoonfuls of apricot jam, all purpose seasoning and the juice of half a lemon in a bowl and mixed it up.
After preheating the oven at 200 degrees, I poured the chicken into a large piece of foil, inside a baking dish. I topped it with chopped onion and sprinkled with paprika and put it in the oven on the middle shelf for about 40 mins.
While the chicken cooked, I made my guacamole.
I scraped out the insides of 3 avocados, whacked them in a bowl along with a finely chopped red onion. I added the juice of a whole lime, a little garlic, a little olive oil and a handful of chopped coriander.
I cooked the rice, added some boiled peas when rice was ready then served the now juicy and sticky fragrant chicken on top of the rice with a healthy dollop of guacamole on the side and voila!
And the goblin wolfed down the leftover chicken for lunch the next day too!