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–+ servings

Moroccan-Spiced Mini Chicken Meatloaves with Apricot Couscous

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Rett Main Course
Kategori Moroccan
serveringsstørrelse 4 people

Ingredienser
  

  • 1 lb ground chicken
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/2 tsp paprika
  • 1/4 cup rolled oats
  • 1 large egg
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup couscous
  • 1 1/4 cups chicken broth
  • 1/2 cup dried apricots, chopped
  • 1/4 cup sliced almonds
  • 2 tbsp olive oil
  • Juice of 1 lemon
  • 2 tbsp chopped fresh parsley

fremgangsmåte
 

  • Preheat the oven to 375°F and line a baking sheet with parchment paper.
  • In a large bowl, combine the ground chicken, onion, garlic, cumin, coriander, cinnamon, paprika, oats, egg, salt, and pepper. Mix gently with your hands until just combined.
  • Divide the mixture into 8 equal portions and shape each into a small loaf. Place the loaves on the prepared baking sheet.
  • Bake for 22 to 25 minutes until the internal temperature reaches 165°F.
  • While the meatloaves bake, bring the chicken broth to a boil in a small saucepan. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes.
  • Fluff the couscous with a fork, then stir in the chopped apricots, sliced almonds, olive oil, lemon juice, and parsley.
  • Serve the mini meatloaves with the apricot couscous on the side.

merknader

Toast the almonds lightly in a dry skillet before adding them to the couscous for extra crunch. If the ground chicken mixture feels too wet, add another tablespoon of oats. Leftovers keep well in the fridge for three days and reheat nicely in a 350°F oven for 10 minutes.
Course: Main Course
Cuisine: Moroccan
Equipment: Baking sheet, Large mixing bowl, Small saucepan