This recipe, Moroccan-Spiced Chicken with Dates and Aubergines, was cooked for me by my sister-in-law who is a brilliant cook and hostess. She has an extremely busy life and when we are staying with her, a fabulously tasty meal always appears with seemingly no effort. I am always inspired when I visit her. This recipe is an absolute winner and even better it requires very little preparation time.
Moroccan-spiced chicken with dates and auberginesCourse: Main MealsCuisine: MoroccanDifficulty: Easy
Melt in your mouth chicken dish!
225g basmati rice
1 large onion
3 garlic cloves, crushed
1 tsp ground ginger
3 tsp ground cumin
4 tsp harissa
finely grated zest & juice of 1 orange
8 skin-on bone-in chicken thighs
12 dates, pitted and sliced
600ml boiling chicken stock
sea salt flakes and pepper
3 tbsp olive oil
15g chopped pistachio nuts
- preheat the oven to 200℃/400℉/gas mark 6.
- Put the rice into a sieve and wash it in running water until the water runs clear. Tip it into an ovenproof dish which will hold the chicken a=in a single layer, 30cm/12in in diameter. Add everything else, except the oil and pistachio nuts and toss around to mix, leaving the chicken pieces skin side up and sprinkling them with salt.
- Drizzle on the oil. Cook in the oven, uncovered for 40 minutes, The top should be golden and the chicken cooked through. sprinkle on eh pistachio nuts and serve with a green salad.
- Recipe taken from book ‘SIMPLE’ by Diana Henry (see info below).
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