Moroccan-Spiced Chicken with Dates and Aubergines

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 aubergines

Recipe by Diana Henry, tried and tasted by AnnabelCourse: Main MealsCuisine: MoroccanDifficulty: Easy


Prep time


Cooking time



Melt in your mouth chicken dish!


  • 225g basmati rice

  • 1 large onion

  • 1 aubergine

  • 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.

Cook’s Tip

  • Recipe taken from book ‘SIMPLE’ by Diana Henry (see info below).

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