Moroccan-Spiced Chicken and Rice with Dates and Pistachios

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.

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.

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

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

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

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.

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

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