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Middle Eastern Baked Chicken & Rice

with Chickpeas & Yogurt

  • Group Created with Sketch.
    Time
    45-55 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 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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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.

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 (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.

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 thoroughly combined.

Add the rice & assemble the casserole:
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.

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. 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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About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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.

Brown 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 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.

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. 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!