master

In this easy dish, you’ll sear chicken thighs for perfectly crispy skin, then bake them on top of ras el hanout-spiced rice and chickpeas. Raisins and pickled peppers add pops of welcome sweetness to every flavorful bite—all cooled by dollops of Greek yogurt.

Ethan Mick

with Chickpeas & Yogurt

Middle Eastern Baked Chicken & Rice

Boneless, Skin-On Chicken Thighs

Yellow Onion

Jasmine Rice

Chickpeas

Garlic

Ras El Hanout

Tomato Paste

Plain Greek Yogurt

Pickled Peruvian Peppers

Golden Raisins

Ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and small dice the **onion**. Peel and roughly chop the **garlic**. Drain and rinse the **chickpeas**.

Prepare the ingredients:

Pat the **chicken** dry with paper towels. Season on both sides with salt, pepper, and **up to half the ras el hanout** (enough to coat the chicken). In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken, skin side down, and cook 4 to 6 minutes on the first side, or until browned. Leaving any browned bits (or fond) in the pan, transfer to a plate, skin side up.

Brown the chicken:

Add the **diced onion** and **chopped garlic** to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly softened and fragrant. Add the **tomato paste** and **remaining ras el hanout**; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined.

Cook the aromatics:

Add the **rice**, **raisins**, **chickpeas**, and **1 3/4 cups of water** to the pan (carefully, as the liquid may splatter); season with salt and pepper. Stir to thoroughly combine. Heat to boiling on high. Once boiling, carefully transfer to a baking dish. Spread into an even layer. Carefully top with the **browned chicken**, skin side up. Tightly cover the baking dish with aluminum foil to completely seal.

Add the rice & assemble the casserole:

Bake the **casserole** 21 to 23 minutes, or until the rice is tender and the chicken is cooked through. While the casserole bakes, season the **yogurt** with salt and pepper to taste. Remove the baked casserole from the oven. Let stand for 2 minutes before removing the aluminum foil. Garnish with a drizzle of olive oil and the **peppers**. Serve with the seasoned yogurt on the side. Enjoy!