Not an authentic Moroccan recipe but not bad:
Moroccan Baked Chicken with Chickpeas and Rice from Delia Online
To save time and mess and to ensure better food hygiene, rather than fry the pieces of chicken and then leave them while I'm getting everything else ready, I put them in the oven to roast in a small dish while I'm doing all the other bits. Then, when the rice and everything are assembled, I put the chicken pieces on top just like she does. I also use bottled chickpeas.
I like the amount of lemon that Delia Smith uses but my partner doesn't, so in deference to him I've cut down on that.
Comes out nice and juicy and looks good too.