Moroccan Chicken, Apricot & Almond Casserole
Makes 4 to 6 servings
|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||cup large-pearl couscous**|
|1/4||cup sliced almonds, toasted|
*Ground turkey or lamb can be substituted for the ground chicken, if desired.
**Large-pearl couscous, which is the size of barley, is available in many supermarkets. If it is not available, substitute regular small-grain couscous.
- 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.
- 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.
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