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RECIPE
15 INGREDIENTS10 STEPS1HR

Moroccan-Spiced Chicken and Rice with Dates and Pistachios

5.0
3 Ratings
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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.
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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
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
GO TO BLOG
Ingredients
US / METRIC
Servings:
6
Serves 6
3 Tbsp
Olive Oil , divided
1
Onion , chopped
2 Tbsp
Harissa Paste , divided
up to 4 Tbsp for more spice
3 cloves
Garlic , minced
1 Tbsp
Ground Cumin
1 cup
rinsed until water runs clear
2 Tbsp
Finely Chopped  Pistachios
or more to taste
to taste
to taste
Freshly Ground Black Pepper
1 1/3 cups
Water
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Nutrition Per Serving
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CALORIES
961
FAT
75.5 g
PROTEIN
18.7 g
CARBS
54.1 g

Directions

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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 (2 tablespoon) 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 tablespoon), and half the Harissa Paste (1 tablespoon). Toss to coat.
Step 4
Add the Garlic (3 clove) to the onions, and cook for another minute more.
Step 5
Add Ground Cumin (1 tablespoon), Ground Ginger (1 teaspoon), and remaining Harissa Paste (1 tablespoon). 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 7
Add the Kosher Salt (to taste) and zest of the Medjool Dates (6) right into the pan. Halve the orange and squeeze the juice right into the pan. Add Sunkist Orange (1) (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 cup) 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 (2 tablespoon) over top. Serve immediately.

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Nutrition Per Serving
Calories
961
% Daily Value*
Fat
75.5 g
97%
Saturated Fat
19.5 g
98%
Trans Fat
0.3 g
--
Cholesterol
158.8 mg
53%
Carbohydrates
54.1 g
20%
Fiber
4.4 g
16%
Sugars
21.8 g
--
Protein
18.7 g
37%
Sodium
175.3 mg
8%
Vitamin D
0.3 µg
2%
Calcium
40.3 mg
3%
Iron
1.8 mg
10%
Potassium
452.2 mg
10%
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