Harissa-Spiced Chicken and Rice with Dates
Ingredients
-
3
tablespoons
olive oil
-
1
unit
onion, finely chopped
-
to taste
unit
Kosher salt and pepper
-
8
pieces
bone-in, skin-on chicken thighs and/or drumsticks
-
2 to 4
tablespoons
harissa
-
3
cloves
garlic, minced
-
1
tablespoon
ground cumin or whole cumin seeds
-
1
teaspoon
ground coriander
-
1
cup
basmati rice
-
1
unit
bay leaf
-
6
medjool dates
diced
-
1
unit
orange
-
2
tablespoons
chopped pistachios
Instructions
- Preheat the oven to 400ºF.
- Heat 2 tablespoons of olive oil in a large skillet over high heat and sauté the onions until soft and translucent.
- Season the chicken with salt and pepper, then coat with the remaining olive oil and harissa.
- Add garlic to the onions and cook for another minute, then add spices and additional harissa.
- Stir in the rice until glistening, then add dates and zest the orange into the pan.
- Squeeze the juice of the orange into the pan and add salt.
- Nestle the chicken over the rice and pour in water, adding the bay leaf.
- Transfer the pan to the oven and cook uncovered for 40 minutes.
- Remove from the oven and scatter pistachios on top before serving.
Nutrition Facts (estimated)
Servings
6 to 8
Calories
450
Total fat
20g
Total carbohydrates
40g
Total protein
30g
Sodium
300mg
Cholesterol
100mg
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