Authentic Moroccan Chicken Casserole with Apricots & Almonds | Easy Recipe

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 *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.

PREPARATION:

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.

   ***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.

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.

This recipe appears in: Middle Eastern