Tuesday, June 16, 2020

MOROCCAN SPICED CHICKEN with DATES and AUBERGINES



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.

Ingredients:
  • 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


Instructions:
  1. 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
  2. Preheat the oven to 200°C/400°F/gas mark 6.
  3. 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.
  4. 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!