Moroccan-Spiced Chicken and Rice with Dates and Pistachios
This Moroccan-Spiced Chicken and Rice with Dates and Pistachios recipe combines tender chicken, fragrant spices, and sweet dates for a delightful meal.
Equipment
- pot
Ingredients
Olive Oil and Chicken
- 3 tablespoons olive oil divided
- 8 pieces bone-in, skin-on chicken thighs and/or drumsticks
- 2 to 4 tablespoons harissa adjust to taste
- 1 onion finely chopped
- kosher salt and pepper to taste
Flavorings and Rice
- 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
Dates and Pistachios
- 6 to 12 medjool dates diced
- 2 tablespoons chopped pistachios or more, preferably roasted unsalted
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a pot, heat olive oil and sauté the chopped onion for 5 minutes until soft.
- Add garlic, cumin, and ginger (if using) to the pot and cook for another minute.
- Remove from heat and add the chicken pieces, harissa, rice, bay leaf, diced dates, and enough water to cover the rice.
- Stir to combine all ingredients.
- Cover the pot and transfer it to the oven. Bake uncovered for 40 minutes.
- After 40 minutes, remove from the oven and let it sit for 5 minutes before serving.
Notes
Adjust the amount of harissa and dates according to your preference. Be cautious with the cooking time for brown rice if using it instead of basmati.
Nutrition
Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 100mgSodium: 600mgPotassium: 500mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 2mg
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