A useful, no-hassle, chuck-everything-in-together dish, you don’t even need to brown the chicken (though make sure you sprinkle the skin with sea salt flakes, to help it crisp up). Find a dish that has about the right dimensions, to ensure that it works well. Don’t be afraid of assertive seasoning – rice dishes such as this need it – and don’t skip the step where you wash the rice, or it will end up sticky. A bowl of Greek yogurt is good on the side.
Moroccan-Spiced Chicken with Dates and Aubergines is a guest recipe by Diana Henry so we are not able to answer questions regarding this recipe
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.
Lovely and easy recipe! I added extra ginger because it's a favourite of mine, and also extra water halfway through oven cooking, just so it didn't dry out as much. Beautiful flavours & a real hit with the rest of my family. Will cook again
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Posted by Bronte3011 on 13th May 2018
Show more commentsLovely and easy recipe! I added extra ginger because it's a favourite of mine, and also extra water halfway through oven cooking, just so it didn't dry out as much. Beautiful flavours & a real hit with the rest of my family. Will cook again