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.
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.
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.