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Moroccan-Spiced Chicken and Rice with Dates and Pistachios
Recipe

15 INGREDIENTS • 10 STEPS • 1HR

Moroccan-Spiced Chicken and Rice with Dates and Pistachios

5.0
4 ratings
It’s a mix of sweet and spicy, smoky and crunchy, and best of all it couldn’t be simpler to prepare.
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Moroccan-Spiced Chicken and Rice with Dates and Pistachios
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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
Olive Oil
3 Tbsp
Olive Oil, divided
Onion
1
Onion, chopped
Harissa Paste
2 Tbsp
Harissa Paste, divided
up to 4 Tbsp for more spice
Garlic
3 cloves
Garlic, minced
Ground Cumin
1 Tbsp
Ground Cumin
Basmati Rice
1 cup
Basmati Rice
rinsed until water runs clear
Pistachios
2 Tbsp
Finely Chopped Pistachios
or more to taste
Kosher Salt
to taste
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Water
1 1/3 cups
Water
Nutrition Per Serving
VIEW ALL
Calories
961
Fat
75.5 g
Protein
18.7 g
Carbs
54.1 g
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Moroccan-Spiced Chicken and Rice with Dates and Pistachios
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author_avatar
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.
Tags
view more tags
Dairy-Free
Gluten-Free
Comfort Food
Lunch
Chicken
Date Night
Shellfish-Free
Dinner
Fall
One-Pot
Winter
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