Moroccan-Spiced Chicken And Rice With Dates And Pistachios Recipe

Name: Moroccan-Spiced Chicken And Rice With Dates And Pistachios
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil, divided; 1 onion, finely chopped; kosher salt and pepper to taste; 8 pieces bone-in, skin-on thighs and/or drumsticks; 2 to 4 tablespoons harissa; 3 cloves garlic, minced; 1 tablespoon ground cumin or whole cumin seeds (see notes above); 1 teaspoon ground ginger (optional, see notes above); 1 cup basmati rice, rinsed until water runs clear, do not use brown rice, see notes above; 1 bay leaf; 6 to 12 medjool dates, diced (see notes above); 1 orange; 2 tablespoons (or more) chopped pistachios (I use roasted unsalted)

Servings: persons

3 tablespoons olive oil, divided
1 onion, finely chopped
kosher salt and pepper to taste
8 pieces bone-in, skin-on thighs and/or drumsticks
2 to 4 tablespoons harissa
3 cloves garlic, minced
1 tablespoon ground cumin or whole cumin seeds (see notes above)
1 teaspoon ground ginger (optional, see notes above)
1 cup basmati rice, rinsed until water runs clear, do not use brown rice, see notes above
1 bay leaf
6 to 12 medjool dates, diced (see notes above)
1 orange
2 tablespoons (or more) chopped pistachios (I use roasted unsalted)

1
Preheat the oven to 400u00b0F. In a large skillet over high heat, heat 2 tablespoons of the oil until it shimmers. Add the onions and reduce the heat to medium. Add a pinch of salt, and saute until the onions are soft and translucent, about 5 minutes.
2
Meanwhile, place the chicken in a large bowl. Season all over with salt and pepper. Pour in the remaining tablespoon of oil and 1 to 2 tablespoons of harissa, depending on your heat tolerance. Toss to coat.
3
Add the garlic to the onions, and cook for another minute more. Add the spices and 1 to 2 tablespoons of the harissa (depending again on your heat tolerance). Stir to coat the onions in the seasonings. Add the rice and stir for another minute or until each grain is glistening. Add the dates and zest the orange right into the pan. Halve the orange and squeeze the juice right into the pan. Add 1/2 teaspoon salt to the pan. Stir to combine. Nestle the chicken over the top of the rice. Pour 1 and 1/3 cups water (see notes above re water) all around. Nestle in the bay leaf.
4
Transfer pan to the oven (uncovered) and cook for 40 minutes. Remove pan from oven. Scatter pistachios over top. Serve immediately.

306

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons olive oil, divided, 1 onion, finely chopped, kosher salt and pepper to taste, 8 pieces bone-in, skin-on thighs and/or drumsticks, and more.

Yes, Moroccan-Spiced Chicken And Rice With Dates And Pistachios falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan-Spiced Chicken And Rice With Dates And Pistachios

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