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Middle Eastern Baked Chicken & Rice

with Chickpeas & Yogurt

  • Group Created with Sketch.
    Time
    50-60 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 940 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

In this easy dish, you’ll bake chicken thighs on top of vibrantly spiced rice and chickpeas—which get pops of flavor from sweet raisins and tangy pickled peppers.

fresh
ingredients
Middle Eastern Baked Chicken & Rice with Chickpeas & Yogurt
Title
  • ¾ lb Boneless, Skin-On Chicken Thighs
  • 1 Yellow Onion
  • ½ cup Jasmine Rice
  • 1½ cups Chickpeas
  • 2 cloves Garlic
  • 1 Tbsp Ras El Hanout
  • 2 Tbsps Tomato Paste
  • ½ cup Plain Greek Yogurt
  • 1 Tbsp Pickled Peruvian Peppers
  • 2 Tbsps Golden Raisins
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
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.

Sear the chicken:
2 Sear 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 2 teaspoons 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.

Cook the aromatics:
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 dark red and fragrant.

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

Add the rice, raisins, chickpeas, and 2 cups of water to the pan; season with salt and pepper. Stir to thoroughly combine. Heat to boiling on high. Once boiling, turn off the heat and carefully transfer to an oven-safe baking dish. Spread into an even layer. Top with the seared chicken, skin side up. Tightly cover the baking dish with aluminum 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, the liquid has been absorbed, 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 the casserole with a drizzle of olive oil and the peppers. Serve with the seasoned yogurt on the side. Enjoy!

Tips from Home Chefs

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Prepare the ingredients:
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 Sear 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 2 teaspoons 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.

Sear the chicken:
Cook the aromatics:
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 dark red and fragrant.

4 Add the rice & assemble the casserole:

Add the rice, raisins, chickpeas, and 2 cups of water to the pan; season with salt and pepper. Stir to thoroughly combine. Heat to boiling on high. Once boiling, turn off the heat and carefully transfer to an oven-safe baking dish. Spread into an even layer. Top with the seared chicken, skin side up. Tightly cover the baking dish with aluminum 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, the liquid has been absorbed, 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 the casserole with a drizzle of olive oil and the peppers. Serve with the seasoned yogurt on the side. Enjoy!