Middle Eastern Baked Chicken Thighs & Rice with Chickpeas & Yogurt

Middle Eastern Baked Chicken Thighs & Rice

with Chickpeas & Yogurt

Group Created with Sketch. 50 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 770 Cals/serving

In this warming dish, you’ll sear chicken thighs for perfectly crispy skin, then bake them on top of ras el hanout-spiced rice and chickpeas. Raisins and pickled peppers add pops of welcome sweetness to every flavorful bite.
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ingredients
Middle Eastern Baked Chicken Thighs & Rice with Chickpeas & Yogurt
Title
  • ¾ lb Boneless, Skinless Chicken Thighs
  • 1 15.5-Oz Can Chickpeas
  • ½ cup Jasmine Rice
  • 2 cloves Garlic
  • 1 Yellow Onion
  • 2 Tbsps Tomato Paste
  • 1 Tbsp Pickled Peruvian Peppers
  • 2 Tbsps Golden Raisins
  • ½ cup Plain Nonfat Greek Yogurt
  • 1 Tbsp Ras El Hanout
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve, peel, and small dice the onion. Peel and roughly chop 2 cloves of garlic. Drain and rinse the chickpeas.

Brown the chicken
2 Brown the chicken

Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and up to half the ras el hanout. In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 2 to 3 minutes per side, or until browned. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the onion & garlic
3 Cook the onion & garlic

Add the diced onion and chopped garlic to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil); season with salt and pepper. Cook on medium-high, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly softened. Add the tomato paste and remaining ras el hanout; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined.

Add the rice & assemble the casserole
4 Add the rice & assemble the casserole

To the pan, add the rice, raisins, drained chickpeas, and 1 3/4 cups of water (carefully, as the liquid may splatter); season with salt and pepper. Stir to thoroughly combine. Heat to boiling on high. Once boiling, carefully transfer to a baking dish. Spread into an even layer. Carefully top with the browned chicken. Tightly cover the baking dish with foil to completely seal.

Bake the casserole & serve your dish
5 Bake the casserole & serve your dish

Bake the casserole 21 to 23 minutes, or until the rice is tender and the chicken is cooked through.* Meanwhile, season the yogurt with salt and pepper. Remove the baked casserole from the oven. Let stand at least 2 minutes before removing the foil. Serve the baked casserole garnished with a drizzle of olive oil and the peppers. Serve the seasoned yogurt on the side. Enjoy!

*An instant-read thermometer should register 165°F.

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Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve, peel, and small dice the onion. Peel and roughly chop 2 cloves of garlic. Drain and rinse the chickpeas.

2 Brown the chicken

Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and up to half the ras el hanout. In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 2 to 3 minutes per side, or until browned. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Brown the chicken
Cook the onion & garlic
3 Cook the onion & garlic

Add the diced onion and chopped garlic to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil); season with salt and pepper. Cook on medium-high, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly softened. Add the tomato paste and remaining ras el hanout; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined.

4 Add the rice & assemble the casserole

To the pan, add the rice, raisins, drained chickpeas, and 1 3/4 cups of water (carefully, as the liquid may splatter); season with salt and pepper. Stir to thoroughly combine. Heat to boiling on high. Once boiling, carefully transfer to a baking dish. Spread into an even layer. Carefully top with the browned chicken. Tightly cover the baking dish with foil to completely seal.

Add the rice & assemble the casserole
Bake the casserole & serve your dish
5 Bake the casserole & serve your dish

Bake the casserole 21 to 23 minutes, or until the rice is tender and the chicken is cooked through.* Meanwhile, season the yogurt with salt and pepper. Remove the baked casserole from the oven. Let stand at least 2 minutes before removing the foil. Serve the baked casserole garnished with a drizzle of olive oil and the peppers. Serve the seasoned yogurt on the side. Enjoy!

*An instant-read thermometer should register 165°F.