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Diana Henry's Moroccan Spiced Chicken

Diana Henry's Moroccan Spiced Chicken


225 grams basmati rice
1 large onion (roughly chopped)
1 aubergine (cut into cubes)
3 cloves garlic (crushed)
1 teaspoon ground ginger
3 teaspoons ground cumin
4 teaspoons harissa paste
Finely grated zest and juice of 1 orange
8 chicken thighs with skin and bone still on
12 dates (pitted and sliced)
600mls boiling chicken stock
sea salt flakes
black pepper
3 tablespoons olive oil
15 grams chopped pistachios


Preheat the oven to 200°C/400°F/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 in a single layer (I use a heavy-based shallow casserole, 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 the pistachio nuts and serve with a green salad.

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