MOROCCAN SPICED CHICKEN with DATES and AUBERGINES
Like many dishes that rely on combinations of spices, a tagine, which is a slowly braised stew, may seem more intimidating to cook than it is.
- 8 chicken thighs with skin on and bone in
- finely grated zest and juice of 1 orange
- 600 millilitres boiling chicken stock
- 1 large onion (roughly chopped)
- 15 grams chopped pistachios
- 1 aubergine (cut into cubes)
- 3 teaspoons ground cumin
- 12 dates (pitted and sliced)
- 1 teaspoon ground ginger
- 4 teaspoons harissa paste
- 3 cloves garlic (crushed)
- 3 tablespoons olive oil
- 225 grams basmati rice
- sea salt flakes
- black pepper
- 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. Enjoy your cooking!