Moroccan Chicken Apricot Almond Casserole
Browse the recipe Moroccan Chicken Apricot Almond Casserole
Moroccan Chicken, Apricot & Almond Casserole
YIELD Makes 4 to 6 servings
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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:
- Preheat oven to 325°F.
- 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.
- 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.
- 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