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Jalapeño-Lime Chicken
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Moroccan Chicken, Apricot & Almond Casserole
Yield: Makes 4 to 6 servings
Ingredients:
1
pound ground chicken*
3/4
teaspoon salt, divided
1/4
teaspoon ground cinnamon
1/4
teaspoon black pepper
1
tablespoon olive oil
1
small onion, peeled and chopped
1
cup sliced dried apricots
1/2
teaspoon red pepper flakes
1/2
teaspoon ground ginger
1
can (28 ounces) diced tomatoes, undrained
1
can (10-3/4 ounces) chicken broth
1/2
cup water
1
cup large-pearl couscous**
1/4
cup sliced almonds, toasted
Preparation:
1.
Preheat oven to 325°F.
2.
Combine ground chicken, 1/2 teaspoon salt, cinnamon and pepper in medium bowl. Shape into 1-inch balls. Heat oil in large skillet. Add meatballs; brown on all sides. Remove to plate. Add onion and apricots to skillet. Cook 5 minutes over medium heat or until onion is tender. Stir in tomatoes with juice, remaining 1/4 teaspoon salt, pepper flakes, ginger. Simmer 5 minutes.
3.
Meanwhile, bring chicken broth and water to a boil in small saucepan. Stir in large pearl couscous.*** Reduce heat. Cover; simmer 10 minutes or until couscous is tender and almost all liquid has been absorbed. Drain if necessary.
***To cook small-grain couscous follow package directions using 1 cup chicken broth in place of water. Remove from heat and let stand 5 minutes or until all liquid is absorbed. Fluff with a fork.
4.
Spoon couscous into greased 11X7-inch casserole dish. Top with meatballs; spoon tomato mixture over meatballs. Bake in preheated oven 20 minutes or until chicken is no longer pink in center. Sprinkle with almonds.
This recipe appears in:
Middle Eastern
