Morrocan-spiced chicken with dates & aubergines

velvetelle — 09.01.2024 Сегодня приготовила вкусную курицу для ленивых. Рецепт англичанки, так что это скорее курица в марокканском направлении. Делюсь. Фото из книги.



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. SERVES 4–6 225g (8oz) basmati rice 1 large onion, roughly chopped 1 aubergine, cut into cubes 3 garlic cloves, crushed 1 tsp ground ginger 3 tsp ground cumin 4 tsp harissa finely grated zest and juice of 1 orange 8 skin-on bone-in chicken thighs 12 dates, pitted and sliced 600ml (1 pint) boiling chicken stock sea salt flakes and pepper 3 tbsp olive oil 15g (½oz) chopped pistachio nuts 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.

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