Moroccan Chicken Apricot Almond Casserole

Moroccan Chicken, Apricot & Almond Casserole

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
1/2 cup water
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.


  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.
  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.

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