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23 Comments
Jocelyn G.
April 25, 2017
I combined your modifications with the original one (so, I included the eggplant). Didn't get the color on the chicken that you did, which is weird. Otherwise, it was delicious. Definitely think your mods were worth the additional effort.
Alexandra S.
April 27, 2017
I'm dying to try this with the eggplant! And other vegetables, too, actually. Strange re color? You did use the harissa, right? And coated the chicken pieces in it? So happy you liked this!
Jocelyn G.
April 27, 2017
I did coat it in the harissa, so I'm not sure why it didn't get darker. Didn't impede our enjoyment, though. I stuck your recipe right in the cookbook for next time :).
MarcusPM
April 2, 2017
Wonderful, simple recipe that is different and full of flavor. Loved the unique flavor of harissa, never had it before. Only change, I added a dozen prunes, loved it. I'm having a small group over mid month and will make this for them.
Alexandra S.
April 2, 2017
Prunes sound so good! I ate at my favorite Moroccan restaurant last night, and I had an eggplant and chickpea tagine, which contained prunes — it was SO good.
Diana H.
March 28, 2017
HI Alexandra, Diana here. Thanks for cooking the dish! Your version does look beautiful. I am interested in your comments about the water. In the British version the recipe is 225g (8oz) basmati rice and 600ml boiling chicken stock (or, as you say, you can use water). The dish I use is 12 inches in diameter and the size DOES make a difference. This size and quantity always works for me but I am going to check cup quantities against metric measurements just to see if there is any different. By the way you can fiddle about with this in all sorts of ways - it's great with pumpkin and then the addition of coriander, green olives and chopped preserved lemons, or sweet potatoes and crumbled feta. You can use the same dish and ring the changes. The dish IS slightly better if you take the time to saute the onion until golden but I just have to get things in the oven so quickly sometimes, I love the ease. Brown rice takes much longer to cook and is not a good idea with this dish, unless you cook it partially first and that sort of defeats the object. Anyway, thanks for trying the recipe!
Alexandra S.
March 29, 2017
Hi Diana, So great to hear from you! I am LOVING Simple! Making the harissa roasted carrots tonight. Can't wait.
Very interesting re rice, water/stock, metric measurements. I just looked at my bag of rice, too, and it gives a range of water (1.25 to 2 cups) for 1 cup of rice depending on how you like your rice cooked.
I'm so looking forward to using eggplant here and to trying your many variations, all of which sound so good! I love the method — so easy. And yes, I complicated it a bit with the sautéing of the onion, and it really is a miracle that you can just throw it all in the pan at once, and it will still turn out. Thank you for the beautiful recipe!!
Very interesting re rice, water/stock, metric measurements. I just looked at my bag of rice, too, and it gives a range of water (1.25 to 2 cups) for 1 cup of rice depending on how you like your rice cooked.
I'm so looking forward to using eggplant here and to trying your many variations, all of which sound so good! I love the method — so easy. And yes, I complicated it a bit with the sautéing of the onion, and it really is a miracle that you can just throw it all in the pan at once, and it will still turn out. Thank you for the beautiful recipe!!
BocaCindi
March 17, 2017
This recipe is a new favorite. Having leftovers tonight. There's something about Moroccan flavors. ❤
OaklandMama
March 16, 2017
Why do you recommend against using brown basmati rice?
Alexandra S.
March 19, 2017
A few people had trouble with brown rice — it doesn't cook fully in the time specified here. I think if you want to give it a go, use more water (probably at least 2 cups) and you may have to take the chicken out and continue to cook the rice longer. Let me know if you try it.
SallyBR
March 10, 2017
Oh, another recipe that has my name written all over it! Love, love LOVE everything about it... Dates and pistachios. Cannot go wrong with that, in sweets or in savory dishes, as you prove with this masterpiece of a recipe!
Alexandra S.
March 10, 2017
The dates and pistachios are my favorite part! I love the spicy-sweet-crunchy rice.
scruz
March 9, 2017
i made this tonight, more as a technique and quantities as i didn't have some of the spices and had earlier marinated some legs/thighs. it came out looking just like the picture and was absolutely delicious. timing was perfect, rice and chicken were yummy, and i put in some nice pitted/sliced fancy olives i had on had to counterbalance the dates. very good recipe...a keeper.
Alexandra S.
March 10, 2017
So wonderful to hear this! I think the technique/quantities could be flavored in so many ways. I'm looking forward to exploring more! Thanks for writing in.
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