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It varies in heat level, so you may have to adjust to taste.
Moroccan-Spiced Chicken and Rice with Dates and Pistachios
Serves 6 to 8
- 3tablespoons olive oil, divided
- 1onion, finely chopped
- Kosher salt and pepper to taste
- 8pieces bone-in, skin-on thighs and/or drumsticks
- 2 to 4tablespoons harissa
- 3cloves garlic, minced
- 1tablespoon ground cumin or whole cumin seeds (see notes above)
- 1teaspoon ground ginger (optional, see notes above)
- 1cup basmati rice, rinsed until water runs clear, do not use brown rice, see notes above
- 1bay leaf
- 6 to 12medjool dates, diced (see notes above)
- 1orange
- 2tablespoons (or more) chopped pistachios (I use roasted unsalted)
- Preheat the oven to 400ºF. 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 sauté until the onions are soft and translucent, about 5 minutes.
- 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.
- 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.
- Transfer pan to the oven (uncovered) and cook for 40 minutes. Remove pan from oven. Scatter pistachios over top. Serve immediately.
https://food52.com/recipes/68790-moroccan-spiced-chicken-and-rice-with-dates-and-pistachios
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