Go Back
–+ servings
Moroccan-Spiced Chicken and Rice with Dates and Pistachios

Moroccan-Spiced Chicken and Rice with Dates and Pistachios

A delicious Moroccan-Spiced Chicken and Rice dish topped with Dates and Pistachios, perfect for family dinners.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course main dish
Cuisine Moroccan
Servings 8 servings
Calories 450 kcal

Equipment

  • large skillet
  • baking dish
  • mortar and pestle

Ingredients
  

Chicken and Rice

  • 3 tablespoons olive oil divided
  • 1 onion finely chopped
  • to taste kosher salt
  • to taste pepper
  • 8 pieces bone-in, skin-on thighs and/or drumsticks
  • 1 to 2 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
  • 1 leaf bay
  • 6 to 12 pieces medjool dates diced
  • 1 whole orange
  • 2 tablespoons chopped pistachios or more

Instructions
 

Preparation

  • 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. 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 into the pan. Halve the orange and squeeze the juice into the pan. Add ½ teaspoon salt to the pan. Stir to combine.
  • Nestle the chicken over the top of the rice. Pour 1 and ⅓ cups water all around. Nestle in the bay leaf.
  • Transfer the pan to the oven (uncovered) and cook for 40 minutes. Remove pan from oven and scatter pistachios over the top. Serve immediately.

Notes

Adjust harissa according to your spice preference. The amount of dates can also be varied based on taste.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 55gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 500mgPotassium: 600mgFiber: 4gSugar: 10gVitamin A: 500IUVitamin C: 25mgCalcium: 60mgIron: 3mg
Keyword Chicken, dates, pistachios, rice, spiced
Tried this recipe?Let us know how it was!