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1 tbsp olive oil
1 large onion
3 carrots, thinly sliced
4 garlic cloves, minced
1 1/4 tsp cinnamon
1 1/4 tsp cumin
1 1/4 tsp nutmeg
1/4 tsp salt
1 tbsp honey
1 cup orange juice
2 cups chicken bouillon, or broth
1 1/2 cups rice, preferably long-grain
6 bone-in chicken pieces, such as breasts, legs or thighs
4 green onions, sliced
Preheat oven to 375F (190C). Heat oil in a large saucepan set over medium heat. Add onion, carrots and garlic. Sauté until onion has softened, about 5 minutes. Meanwhile, stir cinnamon with cumin and nutmeg. Remove a scant teaspoonful (5 mL) and set aside. Sprinkle remaining spice mixture and salt over onion mixture. Cook, stirring constantly, until fragrant, about 1 minute. Stir honey with 2 tablespoons (30 mL) orange juice and set aside. Add remaining orange juice and bouillon to onion mixture and bring to a boil. Stir in rice and remove from heat.
Meanwhile, remove skin from chicken, only if you wish. Spread rice mixture in 9x13-inch (3-L) casserole or baking dish. Place chicken, bone-side down, over top and sprinkle with reserved spice mixture. Cover and bake for 30 minutes. Then uncover and brush with some honey-orange mixture. Continue baking for 15 minutes. Brush once again with honey-orange mixture, then continue baking until chicken is golden and springy to the touch, another 15 minutes. Remove chicken. Stir green onions into rice and serve. Good with steamed green beans.
The North African love of a slight sweetness in savoury dishes works well in this easy oven chicken-and-rice casserole.