Sweet & Sour Moroccan Chicken-Rice Casserole
This festive and colorful one-pan gluten-free chicken casserole recipe hails from the cookbook Carbivore: 130 Healthy Recipes to Stop Fearing Carbs and Embrace the Comfort Foods You Love by blogger, gluten-free chef, and autoimmune disease advocate Phoebe Lapine. (Read our book review and get more recipes here.)
Although it’s an easy, healthy weeknight meal, it’s also elegant enough for company or a special occasion whether you’re gluten-free or not.
Sweet & Sour Moroccan Chicken-Rice Casserole
Carbivore author Phoebe Lapine is known for her chicken and rice casseroles and this gluten-free chicken casserole is a fan favorite. She uses Arborio rice, which plumps perfectly in the same amount of time it takes for chicken thighs to become juicy and tender in a marinade of turmeric, cumin, and ground ginger. Moroccan tagines usually include dried fruit. In this case, she uses dates. Coupled with the hit of acid from fresh lemon juice, the sweet and sour base is reminiscent of a chicken Marbella casserole. Though this gluten-free chicken casserole recipe has some added sugar, it’s balanced by fiber-rich chickpeas, carrots, and almonds.
Servings 4 servings
Calories 683 kcal
Ingredients
- 1/4 cup fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves minced
- 2 teaspoons honey
- 1-1/2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- Sea salt
- 1 pound boneless skinless chicken thighs, cut into 2 pieces
- 1 cup Arborio rice
- One 15-ounce can chickpeas rinsed and drained, or 2 cups cooked
- 4 medium carrots about 3/4 pound, sliced on a diagonal
- 2 medium shallots quartered
- 3 ounces pitted dates about 6, halved widthwise
- 2 cups chicken stock
- 2 tablespoons sliced or slivered almonds
- 2 tablespoons chopped fresh cilantro or mint leaves
Instructions
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In a large bowl, whisk together the lemon juice, oil, garlic, honey, turmeric, cumin, ginger, and 1 teaspoon salt. Add the chicken and toss until fully coated in the marinade. Refrigerate to marinate for at least 30 minutes while you prep the other ingredients, or cover and chill overnight.
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Preheat the oven to 400°F.
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Remove the chicken from the marinade, shaking off the excess, and transfer to a plate. To the marinade, add the rice, chickpeas, carrots, shallots, dates, and ½ teaspoon salt and stir until well distributed. Pour in the stock and stir to combine. Transfer the rice mixture to a 15-inch ovenproof skillet or a 9 × 13-inch casserole dish and arrange in an even layer. Nestle the chicken thighs in the rice mixture.
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Bake for 45 minutes, or until the rice is tender and most of the liquid is absorbed. Garnish with the almonds and cilantro and serve straight from the pan.
Nutrition Facts
Sweet & Sour Moroccan Chicken-Rice Casserole
Amount Per Serving
Calories 683
Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 4g25%
Trans Fat 0.02g
Polyunsaturated Fat 4g
Monounsaturated Fat 14g
Cholesterol 111mg37%
Sodium 614mg27%
Potassium 984mg28%
Carbohydrates 80g27%
Fiber 10g42%
Sugar 16g18%
Protein 36g72%
Vitamin A 10260IU205%
Vitamin C 12mg15%
Calcium 105mg11%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Photography Hayley Hunt Davis
