Cooking Instructions
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Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
In a large oven-proof skillet over high heat, heat
Olive Oil (30 mL)
until it shimmers. Add the
Onion (1)
and reduce the heat to medium. Add
Kosher Salt (to taste)
(I used about a pinch) and sauté until the onions are soft and translucent; about 5 minutes.
Step 3
Meanwhile, place the
Bone-in, Skin-on Chicken Thighs and Drumsticks (8)
in a large bowl. Season all over with
Kosher Salt (to taste)
and
Freshly Ground Black Pepper (to taste)
. Pour in the remaining tablespoon of
Olive Oil (15 mL)
, and half the
Harissa Paste (15 g)
. Toss to coat.
Step 4
Add the
Garlic (3 cloves)
to the onions, and cook for another minute more.
Step 5
Add
Ground Cumin (6 g)
,
Ground Ginger (2 g)
, and remaining
Harissa Paste (15 g)
. Stir to coat the onions in the seasonings.
Step 6
Add
Basmati Rice (190 g)
and stir for another minute or until each grain is glistening.
Step 7
Add the
Medjool Dates (6)
and zest of the
Orange (1)
right into the pan. Halve the orange and squeeze the juice right into the pan. Add
Kosher Salt (to taste)
(about 1/2 tsp) to the pan. Stir to combine.
Step 8
Nestle the chicken over the top of the rice. Pour
Water (320 mL)
all around. Nestle in the
Bay Leaf (1)
.
Step 9
Transfer pan to the oven - uncovered - and cook for 40 minutes.
Step 10
Remove pan from oven. Scatter
Pistachios (15 g)
over top. Serve immediately.
