Moroccan Chicken & Rice

A delicious Moroccan Chicken & Rice dish, infused with spices and sweetness from dates.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 1

Total Time 1 30

Course Main Dish

Cuisine Moroccan

Servings servings

Equipment

Large skillet
Oven
bowl

Ingredients

3 tablespoons olive oil divided
1 onion finely chopped
to taste kosher salt
to taste black pepper
8 pieces bone-in, skin-on chicken thighs and/or drumsticks
2 to 4 tablespoons harissa adjust to taste
3 cloves garlic minced
1 tablespoon ground cumin or whole cumin seeds
1 teaspoon ground ginger optional
1 cup basmati rice rinsed until water runs clear
6 to 12 medjool dates diced use as many as you wish
2 tablespoons chopped pistachios or more, roasted unsalted
1 ⅓ cups water adjusted from original

Instructions

Preheat the oven to 400ºF. In a large skillet over high heat, heat 2 tablespoons of the oil until it shimmers. Add the onions, reduce the heat to medium, add a pinch of salt, and sauté until soft and translucent, about 5 minutes.
Meanwhile, place the chicken in a large bowl. Season 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.
Add the garlic to the onions and cook for another minute. Add the spices and 1 to 2 tablespoons of the harissa. Stir to coat the onions. Add the rice and stir until glistening. Add the dates, zest the orange into the pan, juice the orange, and add ½ teaspoon salt. Stir well.
Nestle the chicken over the rice, pour in the water, and nestle in the bay leaf. Transfer the pan to the oven and cook uncovered for 40 minutes.
Remove the pan from the oven, scatter the pistachios over the top, and serve immediately.

Notes

This recipe can be adjusted for spice level and number of dates used based on personal preference. Brown rice may require adjustments in water quantity and cooking time.

Nutrition

Serving: 1serving

Keyword Chicken, dates, Moroccan chicken, pistachios, rice, spiced chicken