Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Watch how to make this recipe.
Moroccan-Spiced Chicken Dump Dinner
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- Level: Easy
- Total: 1 hr 10 min
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 765
- Total Fat
- 37 g
- Saturated Fat
- 8 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 10 g
- Sugar
- 12 g
- Protein
- 40 g
- Cholesterol
- 151 mg
- Sodium
- 962 mg
This Moroccan-inspired one-dish meal packs a lot of flavor into a delicious "dump" casserole you can put together in a snap. Cinnamon, paprika, coriander and other North African spices make it beautifully fragrant, while sweet dried apricots, briny olives, carrots and chickpeas all bake with pearl couscous to make it reminiscent of a tagine. Chicken thighs roast right on top, so their juices flavor the couscous as they cook and the skin gets crisp and golden under high heat. As it bakes, the couscous around the edges of the pan gets irresistibly crunchy and caramelized, adding a delicious contrast to the tender grains in the center. A finish of toasted almonds gives it extra crunch.
- Level: Easy
- Total: 1 hr 10 min
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 765
- Total Fat
- 37 g
- Saturated Fat
- 8 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 10 g
- Sugar
- 12 g
- Protein
- 40 g
- Cholesterol
- 151 mg
- Sodium
- 962 mg
Ingredients
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Directions
- Place a rack in the center of the oven and preheat to 425 degrees F. Lightly coat a 9-by-13-inch baking dish with cooking spray.
- Season the chicken all over with salt and pepper. Add the paprika, coriander, cinnamon, ginger, cumin and 1 tablespoon salt to the prepared baking dish and whisk to combine. Add the broth and tomato paste and whisk until no lumps remain. Add the couscous, carrots, chickpeas, apricots and olives and stir to combine. Nestle the chicken, skin-side up, into the couscous mixture, being careful to keep the skin above the liquid. Cover the baking dish tightly with foil. Bake for 20 minutes.
- Uncover the baking dish, increase the oven temperature to 450 degrees F and bake the casserole until the thighs are cooked through and the skin is brown, about 35 minutes longer. Let the casserole sit for 5 minutes. Squeeze lemon juice over the top, sprinkle with the toasted almonds and serve.
Cook’s Note
For the crispiest chicken skin, make sure the thighs are patted very dry before seasoning them with the spices and keep the skin above the liquid when arranging them in the baking dish.
