Based on a recipe from Blue Apron, Avery and Robert’s Mom, Cindy, will be showing us how to make this super easy and flavorful dish.
Ingredients:
- 1 lb boneless skinless chicken thighs or breasts
- ½ cup basmati (long grain) white rice
- 2 tbs tomato paste
- 1 ½ tbs golden raisins
- 2 cloves garlic
- 1 tbs Ras el Hanout (spice blend)*
- 1 15.5 oz can of garbanzo beans
- 1 yellow/sweet onion
- ½ cup plain nonfat greek yogurt
- 1 tbs chopped mint or parsley or herb of your choice
- Salt and pepper to taste
- Olive oil
Equipment:
- Chef knife
- Chopping board
- Colander
- Paper towels
- Medium skillet
- Spatula
- Wooden spoon
- Casserole dish greased with cooking spray
- Aluminum foil
- Small bowl
- Spoon
Instructions:
Preheat oven to 450 degrees F.
Peel and dice the onion. Peel and mince the garlic. Drain and rinse the chickpeas.
Pat the chicken dry with paper towels and season on both sides with salt, pepper, and half of the ras el hanout. In a medium skillet, 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. Transfer chicken to a plate.
In the same skillet, add the onion and garlic, adding a little olive oil if needed. Season lightly 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 and season with additional salt and pepper if needed. Cook, stirring constantly, 2 to 3 minutes or until the sauce is thickened.
To the pan, add the rice, raisins, drained chickpeas and 1 ¾ cup of water. Stir to thoroughly combine. Heat to boiling on high. Once boiling, turn off the heat. Carefully transfer rice mixture to greased 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 25 to 27 minutes or until the rice is tender and the chicken is cooked through. Remove the casserole from the oven. Let stand at least 2 minutes before removing the foil, being careful of a steam burn.
Yogurt – Mix yogurt, chopped herbs, salt and pepper and serve on the side.
*Ras el hanout Spice Blend
- 2 tsp ground ginger
- 2 tsp ground cardamom
- 2 tsp ground mace
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 1 tsp ground coriander
- 1 tsp ground nutmeg
- 1 tsp ground turmeric
- ½ tsp ground black pepper
- ½ tsp ground white pepper
- ½ tsp ground cayenne pepper
- ½ tsp ground anise seed
- ¼ tsp ground cloves
Add all spices to a bowl and stir to combine evenly. Transfer spice mix into a glass jar and store it for up to six months.