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Middle Eastern Baked Chicken & Rice
with Chickpeas & Yogurt
50 minWellness at Blue Apron
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2 Servings
- Est. 940 Cals/serving
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In this easy 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—all cooled by dollops of Greek yogurt.
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fresh
ingredients
Title
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¾ lb Boneless, Skin-On Chicken Thighs
- 1 Yellow Onion
- ½ cup Jasmine Rice
- 1½ cups Chickpeas
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2 cloves Garlic
- 1 Tbsp Ras El Hanout
- 2 Tbsps Tomato Paste
- ½ cup Plain Greek Yogurt
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1 Tbsp Pickled Peruvian Peppers
- 2 Tbsps Golden Raisins
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and small dice the onion. Peel and roughly chop the 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 (enough to coat the chicken). In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken, skin side down, and cook 4 to 6 minutes on the first side, or until browned. Leaving any browned bits (or fond) in the pan, transfer to a plate, skin side up.
3
Cook the aromatics:
Add the diced onion and chopped garlic to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly softened and fragrant. 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:
Add the rice, raisins, chickpeas, and 1 3/4 cups of water to the pan (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, skin side up. Tightly cover the baking dish with aluminum foil to completely seal.
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. While the casserole bakes, season the yogurt with salt and pepper to taste. Remove the baked casserole from the oven. Let stand for 2 minutes before removing the aluminum foil. Garnish with a drizzle of olive oil and the peppers. Serve with the seasoned yogurt on the side. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and small dice the onion. Peel and roughly chop the 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 (enough to coat the chicken). In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken, skin side down, and cook 4 to 6 minutes on the first side, or until browned. Leaving any browned bits (or fond) in the pan, transfer to a plate, skin side up.
3
Cook the aromatics:
Add the diced onion and chopped garlic to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly softened and fragrant. 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:
Add the rice, raisins, chickpeas, and 1 3/4 cups of water to the pan (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, skin side up. Tightly cover the baking dish with aluminum foil to completely seal.
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. While the casserole bakes, season the yogurt with salt and pepper to taste. Remove the baked casserole from the oven. Let stand for 2 minutes before removing the aluminum foil. Garnish with a drizzle of olive oil and the peppers. Serve with the seasoned yogurt on the side. Enjoy!
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