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.
- 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 on and bone in
- 12 dates (pitted and sliced)
- 600 millilitres boiling chicken stock
- Maldon sea salt flakes
- black pepper
- 3 tablespoons olive oil
- 15 grams chopped pistachios
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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.