Middle Eastern Baked Chicken Thighs & Rice with Chickpeas & Yogurt

Middle Eastern Baked Chicken Thighs & Rice

with Chickpeas & Yogurt

50 MIN
2 Servings
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Available Options

  • with Chicken Thighs
    includes 12 oz No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Thighs
  • with Chicken Breasts
    includes 2 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts View recipe
    • with Chicken Thighs

    From the Test Kitchen

    In this warming dish, you’ll quickly brown chicken thighs in a pan, 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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    • Nutrition
      PER SERVING
    • Calories
      790 Cals (est.)
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    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 Long Grain White Rice
    • 1 Yellow Onion
    • 2 cloves Garlic
    • 2 Tbsps Tomato Paste
    • 1 Tbsp Sweety Drop Peppers
    • ½ cup Plain Nonfat Greek Yogurt
    • 1½ Tbsps Golden Raisins
    • 1 Tbsp Ras El Hanout
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; 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, high-sided pan (or pot), 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, turn off the heat. Carefully transfer to a baking dish and 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 25 to 27 minutes, or until the rice is tender and the chicken is cooked through.* Meanwhile, season the yogurt with salt and pepper. Remove the casserole from the oven. Let stand at least 2 minutes before removing the foil.Serve the baked casserole garnished with the peppers and a drizzle of olive oil. Serve the seasoned yogurt on the side. Enjoy!

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

    Tips from Home Chefs

    Middle Eastern Baked Chicken Thighs & Rice

    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; 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, high-sided pan (or pot), 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, turn off the heat. Carefully transfer to a baking dish and 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 25 to 27 minutes, or until the rice is tender and the chicken is cooked through.* Meanwhile, season the yogurt with salt and pepper. Remove the casserole from the oven. Let stand at least 2 minutes before removing the foil.Serve the baked casserole garnished with the peppers and a drizzle of olive oil. Serve the seasoned yogurt on the side. Enjoy!

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

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