Middle Eastern Baked Chicken Thighs & Rice with Chickpeas & Yogurt
Easy Prep & Cleanup

Middle Eastern Baked Chicken Thighs & Rice

with Chickpeas & Yogurt

50 MIN
2 Servings
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From the Test Kitchen

Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. In this warming dish, you’ll quickly brown shawarma-spiced chicken thighs in a pan, then bake them on top of 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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fresh
ingredients
Middle Eastern Baked Chicken Thighs & Rice with Chickpeas & Yogurt
Title
  • 12 oz Boneless, Skinless Chicken Thighs
  • ½ cup Long Grain White Rice
  • 1 15.5-Oz Can Chickpeas
  • 2 cloves Garlic
  • 1 Yellow Onion
  • 2 Tbsps Tomato Paste
  • ½ oz Sweety Drop Peppers
  • 1½ Tbsps Golden Raisins
  • ½ cup Plain Nonfat Greek Yogurt
  • ⅓ cup Chicken Bone Broth
  • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
time-saving
tips & techniques
How To: Small Dice an Onion
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. 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 spice blend. In a medium, high-sided 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 spice blend; season with salt and pepper. Cook, stirring constantly, 2 to 3 minutes, or until thoroughly combined.

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

Carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. To the pan, add the rice, raisins, drained chickpeas, broth, and 1 1/3 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! 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

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. 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 spice blend. In a medium, high-sided 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 spice blend; season with salt and pepper. Cook, stirring constantly, 2 to 3 minutes, or until thoroughly combined.

4 Add the rice & assemble the casserole

Carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. To the pan, add the rice, raisins, drained chickpeas, broth, and 1 1/3 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! 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

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