Moroccan-Spiced Chicken and Rice with Dates and Pistachios

Recipe

15 INGREDIENTS • 10 STEPS • 1HR

Moroccan-Spiced Chicken and Rice with Dates and Pistachios

5

4 ratings

It’s a mix of sweet and spicy, smoky and crunchy, and best of all it couldn’t be simpler to prepare.

Moroccan-Spiced Chicken and Rice with Dates and Pistachios

Save

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

It’s a mix of sweet and spicy, smoky and crunchy, and best of all it couldn’t be simpler to prepare.

1HR

Total Time

$1.70

Cost Per Serving

Ingredients

Servings

6

US / Metric

3 Tbsp

Olive Oil, divided

1

Onion, chopped

8

Bone-in, Skin-on Chicken Thighs and Drumsticks

2 Tbsp

Harissa Paste, divided

up to 4 Tbsp for more spice

3 cloves

Garlic, minced

1 Tbsp

Ground Cumin

1 tsp

1 cup

rinsed until water runs clear

1

6

1

2 Tbsp

Finely Chopped Pistachios

or more to taste

to taste

to taste

Freshly Ground Black Pepper

1 1/3 cups

Water

Nutrition Per Serving

VIEW ALL

Calories

961

Fat

75.5 g

Protein

18.7 g

Carbs

54.1 g

Moroccan-Spiced Chicken and Rice with Dates and Pistachios

Save

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

Cooking InstructionsHide images

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 (2 Tbsp) 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 2 In a large oven-proof skillet over high heat, heat Olive Oil (2 Tbsp) 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 (1 Tbsp), and half the Harissa Paste (1 Tbsp). Toss to coat.

step 4

Add the Garlic (3 cloves) to the onions, and cook for another minute more.

step 5

Add Ground Cumin (1 Tbsp), Ground Ginger (1 tsp), and remaining Harissa Paste (1 Tbsp). Stir to coat the onions in the seasonings.

step 6

Add Basmati Rice (1 cup) and stir for another minute or until each grain is glistening.

step 6 Add Basmati Rice (1 cup) 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 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 (1 1/3 cups) all around. Nestle in the Bay Leaf (1).

step 8 Nestle the chicken over the top of the rice. Pour Water (1 1/3 cups) all around. Nestle in the Bay Leaf (1).

step 9

Transfer pan to the oven - uncovered - and cook for 40 minutes.

step 9 Transfer pan to the oven - uncovered - and cook for 40 minutes.

step 10

Remove pan from oven. Scatter Pistachios (2 Tbsp) over top. Serve immediately.

step 10 Remove pan from oven. Scatter Pistachios (2 Tbsp) over top. Serve immediately.

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