One-Pot Wonders
Moroccan-Spiced Chicken and Rice with Dates and Pistachios
Popular on Food52
76 Reviews
charles
April 29, 2023
I found this really good. I took the recipe and put it into bell peppers at the end, to make stuffed Moroccan bell peppers. I disagree with the author on date quantities, as I was closer to the original recipe's quantity. I did six, but just felt it needed a little more dates for the sweetness to match the harissa spice. Instead of adding more dates at the end I added some pomegranate molasses as a finishing touch. I think if I had the 12 I would have been fine without the molasses, but either way it was still good.
This is a good quick and easy dinner. It also doesn't require a lot for dishes. I would recommend making it, and I will make it again. If you want to stuff bell peppers, the recipe filled the four I planned with plenty of spare filling. I think eight would have been pushing it, but I think six, maybe seven, would have been good.
This is a good quick and easy dinner. It also doesn't require a lot for dishes. I would recommend making it, and I will make it again. If you want to stuff bell peppers, the recipe filled the four I planned with plenty of spare filling. I think eight would have been pushing it, but I think six, maybe seven, would have been good.
Gail
July 30, 2022
This was a last minute dinner for my husband and me. I was tired and didn't want to spend a lot of time in the kitchen. On the other hand, I had almost all the ingredients and a defrosted package of chicken thighs from Costco that needed to be used. It took very little time to put it together and the cooking time was perfect. I didn't have an orange so I used lemon rind and 1/3 cup of orange juice. I used 6 chopped dates. I also
substituted chopped roasted unsalted almonds for the pistachios. It turned out the package of chicken thighs were 4 huge pieces which fit perfectly in my Dutch oven which I used as my "pan". It was fantastic, the chicken so crisp on the top (bake it skin side up), and the meat so juicy. The rice was sublime. This will be a new favorite which I will surely make for company.
substituted chopped roasted unsalted almonds for the pistachios. It turned out the package of chicken thighs were 4 huge pieces which fit perfectly in my Dutch oven which I used as my "pan". It was fantastic, the chicken so crisp on the top (bake it skin side up), and the meat so juicy. The rice was sublime. This will be a new favorite which I will surely make for company.
MarcusPM
May 23, 2022
A favorite to bring to potlucks. It’s easy, stays warm a longtime. And it’s always a hit.
Marjorie D.
May 8, 2022
I was visiting friends who lived pretty far from a town and thought I'd bought everything to make this dish. But I forgot Harissa. They had some Mother-in-Law's Korean hot sauce, so I figured I'd give it a try. It was GREAT! I think this recipe is idiot-proof as long as you've got dates, pistachios and the will to put it all together.
Kyra
May 8, 2022
This is DELICIOUS! One of my all time favorite meals. I cut up the dates in small pieces so they end up melting into the rice so it's gooey and sticky and crunchy on the bottom. I use CAVA harissa and lots of garlic. It's pretty easy to put together then just pop in the oven to cook. Love it with roasted brussel sprouts on the side. Everytime I make this for someone they love it too! YUM!
Sasha
January 2, 2022
I adore this recipe (which I follow to the letter every time, and every time it's perfect). The flavors are complex and yet the meal is one-pan easy. I would love some suggestions for veggies to pair with it (I've toyed around with options, but nothing's won me over yet).
Marjorie D.
May 20, 2021
This is insanely good. I do add ginger and also a quarter ton of turmeric or maybe a little more.
Margo W.
February 19, 2021
I made this with fresh ginger, eggplant, and 4tbsp harissa. The rice cooked perfectly, but I think I under-salted both the chicken and the rice mixture because the flavors didn't come through as I thought they would.
NXL
November 24, 2020
This is an extremely flavorful recipe. I followed the suggestion to use only 6 dates. Also added carrots to make it a one-pot meal. Used leg/thigh quarters, which were done in 45 minutes.
ctgal
April 29, 2019
I made this for tonight's dinner, and it was delicious! I did use 1.5 cups of rice and 1.5 cups of water. It came out perfectly. I am with you, Alexandra. I used 10 dates and even that was too sweet for me. So some number less next time. I have a homemade harissa mix, very hot, and used a lot of it. Actually, there were so many tastes in the chicken dish that the heat was balanced perfectly. I also quickly toasted the coriander and cumin seeds and ground them. I thought that really added to the taste, so thanks for that suggestion. I cut up 3 carrots and added them at the start, and they were perfect at 40 minutes in my 400 degree oven. My husband is not always a fan of my eclectic dinner choices, but he liked this one! Many thanks!
Alexandra S.
April 30, 2019
So happy to hear this! Love the idea of adding carrots here. Glad the husband approved, too!
Alex W.
April 6, 2019
I did make it with a brown rice blend and it worked out well! I gave the rice a bit of a head start in the pan before putting the chicken in. Unfortunately, I read the packaging on the rice wrong and used a bit too much water, but the more nutty flavour of brown rice went with this dish very well. Overall a great success and I'll be adding this to my chicken roster!
Elizabeth
February 2, 2024
do you think basmati brown rice would work then? That's all I have in the pantry today.
Rhianna
January 16, 2019
Can you offer more guidance on pan size? 8 thighs is a lot to fit. E.g. how wide? how much depth? Can I use a Dutch oven or would that prevent browning? If I didn't have a big enough pan could it be transferred to a 9x13 glass dish prior to baking?
Gail
July 30, 2022
I used a 6 qt Dutch oven and 4 huge chicken thighs for this recipe. A couple of days ago I made flattened chicken which called for 8 thighs and it weighed the same as the 4 thighs I used for this recipe. This recipe is very adaptable. Enjoy!
Tenely S.
December 10, 2018
I loved the orange flavor in the rice. I am moving this to my "keepers" file. I didn't have dates but added a bit of tumeric-honey. I think currants or raisibs would be good. Next time I'll leave off the pistachios and top with cilantro
kara
March 13, 2018
This dish is exceptional IMO. I really liked that everything is cooked in one pan, the rice is perfectly cooked based on the quantity of water suggested and overall it was so easy. Perfect for a dinner party since everything can be done in advance and in the oven. My chicken pieces must have been a bit smaller than normal because they were already at 175 degrees at only 30 min, so I would suggest checking around 20 or so for doneness but with thighs they are forgiving so it was all good. Definitely making this many times in the future and sharing with all of my friends!
msmely
January 6, 2018
Added 1/2 a preserved lemon and lemon juice instead of orange zest and orange juice. Liquid ratios were on point. I added 3 carrots and 1 zucchini nestled on top of the rice with some herbs and then the chicken on top of that. The added vegetables required another 20 minutes of cooking at 400F so a total of 60 minutes at the very least for fully cooked chicken and tender-crisp vegetables. The chicken skin may still be a bit blonde at this point, I used a deeper/narrower pan so this was my experience. The broiler on high for 5 minutes smartened it up. I omitted (I forgot) the dates but the recipe was delicious nonetheless. Just be aware that if your pan shape is not shallow and wide and/or if you add chunks of vegetables to make it a one pot meal that your cooking time may extend significantly. An instant read thermometer is a good friend.
msmely
January 6, 2018
I should also mention instead of the cumin and ginger I used an equivalent amount of ras el hanout plus 2tsp of whole cumin seeds fried first with the onions before spice powder was added.
Tricia
December 6, 2017
Just put this in the oven and on board a few tips : honey and home made harrissa....Cant wait to try it....smells good. Thanks for this recipe idea
Fancy A.
December 5, 2017
This recipe is fantastic, and SO easy!! I didn't have any Harissa so subbed a rub of spicy paprika. Also used fresh ginger instead of dried. Came out absolutely delicious. Will definitely be making it again this winter.
deborah L.
October 22, 2017
Question: do you typically use dried dates or fresh ones and does that change the recipe? Thanks!
Kathy F.
October 9, 2017
Just tried this, love it! I used my Lodge 15 1/4" skillet. Used 1 delicata squash, peeled and cubed. Added a touch of cloves. Used 2 cups of rice and 4.5 cups of liquid (wate + juice from orange) and it was perfect! Maybe the large surface area of my skillet promoted lots of evaporation. Can't wait to serve this to guests. Maybe add a little parsley next time.
Alexandra S.
October 9, 2017
Wonderful to hear all of this. Delicata squash is my absolute favorite. Have yet to try it here. Will now!
samantha S.
October 5, 2017
Can I make this a day before and re heat?
Alexandra S.
October 5, 2017
Yes! I suggest reheating it covered stovetop over low heat until heated through or in the oven at 350 also covered until heated through. Once it is heated through, you could uncover it briefly in the oven to let the skin crisp up again or you could run it under the broiler briefly.
Kathleen H.
August 26, 2017
Would this recipe work well with breasts? I'm not crazy about thighs and legs. If so, should I use boneless or bone in?
Alexandra S.
September 2, 2017
Hi Kathleen, you can definitely use breasts. I would use bone-in, skin-on. Maybe remove them or at least check them for doneness around 30 minutes? If they are done, take them out, and return the pan to the oven to let the rice continue cooking. Should work just fine.
Tracy
July 1, 2017
What would you suggest to make this into a sheet pan meal? I would leave out the rice regardless and serve it with couscous.
Diane
May 3, 2017
Made this for the first time and loved it. Some of my family thought it was a little too spicy for them (not for me) so next time I might reduce the Harissa (I used a total of 4 tablespoons). Really nice recipe. I will definitely make it again.
clumsychef
April 27, 2017
Made this for dinner tonight (a weeknight!) and it was delicious and pretty easy! The only thing I'd change next time is to double the amount of rice (and liquid) but keep the spice quantities the same. With eight pieces of chicken there wasn't quite enough starch to go around. But YUM! Thank you for posting this!
lindsay
April 13, 2017
Can you use a cast iron skillet for this recipe? I have a 9" one I'm hoping might work to make this!
Alexandra S.
April 13, 2017
I don't see why not. My only concern is that it will be a little cramped for everything. I might consider using 4 bone-in, skin-on thighs or drumsticks or a combination instead of 8. You might be able to get away with keeping the same amount of rice and other ingredients.
Mit
April 9, 2017
This was great. I made a 1/2 batch (single person) - and the only thing I think I would change is to make the full amount of rice. Also - once the dish was done - I drizzled a small amount of honey on the chicken and then broiled. It increased the golden/crisp aspect of the skin.
I found a recipe on the site for the Harissa, so made it instead of buying. So glad to be introduced to this condiment. I think Harissa/Avocado toast is in my future!
ps: used my Le Creuset dutch oven in place of a skillet. That also worked well!
I found a recipe on the site for the Harissa, so made it instead of buying. So glad to be introduced to this condiment. I think Harissa/Avocado toast is in my future!
ps: used my Le Creuset dutch oven in place of a skillet. That also worked well!
Alexandra S.
April 9, 2017
Awesome, so great to hear all of this! Which harissa recipe? I'd love to make it AND then make grilled cheese :)
Mit
April 29, 2017
Alexandra - this is the one I used. https://food52.com/recipes/20603-harissa. Ooooooohhh ... Harissa & avocado grilled cheese!!! Now there's a recipe idea!
Alexandra S.
April 29, 2017
Awesome, thanks so much Mit!! Dying to try this now, both the harissa and the grilled cheese!
Hina
April 4, 2017
I made this recently with a combination of dried apricots and dates but otherwise followed the recipe, and we loved it. Thanks for a terrific and easy recipe!
SingingCook
March 28, 2017
Brown rice takes 50 minutes to cook in the oven covered with a double layer of foil to seal in the moisture (Cook's Illustrated receipe). Trying to figure out whether to start rice, spices, onions etc. in the oven covered and then add the chicken later. FYI you also can cook quinoa in the oven this way.
Alexandra S.
March 29, 2017
I think you're plan sounds good! Report back bc a few people have tried unsuccessfully with brown rice, and I would imagine they would like to make it work.
Whats4Dinner
March 21, 2017
So wandering about Williams & Sonoma looking for a larger skillet, I realized I did indeed have a large enough skillet. I made this tonight, only change was to use the juice of the whole orange (because I don't like to waste). Hands down house favorite, and I've been making many of the latest new chicken recipes from here and NYT.
Alexandra S.
March 21, 2017
So happy to hear this! So did you use the pan you mentioned in the comment below? I think my pan is the same. Love the idea of using the whole orange — I hate waste, too.
Whats4Dinner
April 13, 2017
I did use the pan mentioned below (all-clad 13") and it worked famously!! This is now my fav dish and I need to control myself from making it too much. I figure once every 10 days is a healthy rotation :-)
Susan A.
March 20, 2017
I am all prepared to make this for dinner tonight. I thought the recipe sounded wonderful when you originally posted it. I have read and re-read the recipe and comments several times and wonder if you altered something since you first posted it. I had added eggplant to my shopping list. The only reference for eggplant that I can find is commenter Jourdan's question about quantity. I recall that adding eggplant was one of the ways you tweaked this recipe. Is my reading comprehension going down hill or did something change since you first posted this?
Do you saute the eggplant with the onion? Thanks!
Do you saute the eggplant with the onion? Thanks!
Alexandra S.
March 21, 2017
Hi Susan! I know, it can be confusing—here is the link to the post you were looking for: https://food52.com/blog/19220-a-moroccan-entree-that-tastes-labor-intensive-but-couldn-t-be-simpler Your reading comprehension is just fine :) The original recipe just calls for throwing everything in the pan at once, but I think browning it with the onion sounds really nice. I have never made it with eggplant, but I think in the fall, when eggplant are still around and the nights start getting chillier, it will be such a nice addition. Hope that helps!
Susan A.
March 22, 2017
I realized that the first time I saw the recipe I also looked at Diana Henry's original recipe which does call for eggplant. I did saute a cubed eggplant to the onion and it turned out wonderful!
Whats4Dinner
March 20, 2017
A large skillet doesn't seem big enough. Would it be okay to use my giant Creuset dutch oven? Or are the sides too high?
Alexandra S.
March 20, 2017
How big is your largest skillet? The one i'm using is 13 inches. What worries me about the Dutch oven is that you may not get as good browning on the chicken, because the air won't circulate as well. But if this doesn't bother you, then go for it.
Whats4Dinner
March 20, 2017
Exactly!! That's why I was worried about the sides of the dutch oven. My all-clad is 13" across the top and 9" along the bottom, 4 quarts. Is that like yours? Thanks :-)
Donna
March 17, 2017
I prepared this last night, I used dried apricots rather than dates. It was delicious!
Amy
March 15, 2017
Oh, I also drizzled a bit of honey over the top after cooking (I love sweet and savory). Thank you for this amazing recipe!
Amy
March 15, 2017
I just made this last night, and I have to say, this is probably the best meal I have ever made! The only thing I added to the recipe was a teaspoon of cinnamon. Man, this is gooooood!
Alexandra S.
March 20, 2017
Yay!! So happy to hear this — cinnamon sounds lovely here, as does honey :)
Jeff
March 14, 2017
This reminds me of one of my favorite Yotam Ottolenghi dishes, which I made once with brown basmati rice and once with freekah. For the brown rice, I adjusted by adding more water, and also giving the rice a head start before putting the chicken in. For the freekah the timing worked just about right. I'll have to try this version soon!
Jeff
March 14, 2017
I meant to include a link: https://cooking.nytimes.com/recipes/1014925-chicken-with-caramelized-onion-and-cardamom-rice
Alexandra S.
March 14, 2017
Someone else commented that Yotam's chicken and rice was her go-to. I'm looking forward to trying it! Great to know about brown rice and freekah. Thanks!
CHRISTINE M.
March 13, 2017
We just finished devouring this absolutely fabulous meal. I followed your directions regarding sautéing the onions and the choice of spices, but I added the original amount of dates and I toasted the pistachios. We served it with wilted Lacinato Kale/Olive Oil and a salad. So scrumptious! There are leftovers for the blizzard that is arriving tonight.
Alexandra S.
March 13, 2017
Yay!! So happy to hear this. Glad their are leftovers for the storm. Stay cozy! I've got beans simmering away :)
Amanda
March 12, 2017
So, I was a bit of an idiot and used brown rice thinking it would sort itself out... unfortunately, that was not the case. Flavour-wise, this was absolutely phenomenal and I cannot wait for a repeat performance, but I'll likely make sure I have white rice on hand, or cook the rice and chicken separately.
I followed your directions/substitutions, opting for the larger amount of harissa and omitting the ginger. I did not have any pistachios on hand, but I didn't feel like the dish was lacking without it. We had it with roast sweet potatoes (which I seasoned with a small amount of dried ginger) and a yogurt/cucumber salad.
Absolutely wonderful! Thank you, this one is definitely a keeper.
I followed your directions/substitutions, opting for the larger amount of harissa and omitting the ginger. I did not have any pistachios on hand, but I didn't feel like the dish was lacking without it. We had it with roast sweet potatoes (which I seasoned with a small amount of dried ginger) and a yogurt/cucumber salad.
Absolutely wonderful! Thank you, this one is definitely a keeper.
Alexandra S.
March 13, 2017
Such a bummer about the rice! You're not alone, see comment below. Going to make a note above re brown rice. Your meal sounds lovely! Glad everything else worked out despite the rice issues. Thanks for writing in!
Amy
March 12, 2017
Great favors! I used brown basmati rice and it didn't cook properly (stayed crunchy even after keeping it in the oven [covered] much longer than the chicken). Any modifications for brown rice? Thanks!
Alexandra S.
March 12, 2017
Darn! It probably just needs more water. I would look to the package of rice for guidance. If you start with more water, it probably will be done at the same time as the chicken.
cinnamon81758
March 12, 2017
Absolutely delicious! I used boneless skinless thighs because that's what we had and it was terrific. It will become a regular in the rotation thanks!
Alexandra S.
March 12, 2017
So happy to hear this! Glad to know boneless/skinless chicken works well here.
Marco E.
March 11, 2017
Fabulous! Cooked last night for a casual supper with hungry friends. I served it with homemade plum sauce. Polenta lemon cake to follow with thick bio yoghurt. Lots of red wine!
Another banker recipe that is quick, hassle free and seriously delicious!
Where can I pre-order your cookbook Alexandra?
Marco Ellis - London, UK.
Another banker recipe that is quick, hassle free and seriously delicious!
Where can I pre-order your cookbook Alexandra?
Marco Ellis - London, UK.
Fresh T.
March 6, 2017
I love an Ali recipe! I know technically its Diana Henry's but it has an Ali spin and approval, so it's an Ali recipe to me. I will definitely try this. I am so grateful my little one loves flavor and spice (at least for now!). I'm hoping the library gets Diana's book soon (I'm requesting it).....and I really really want a pan like yours. I secretly covet it - no handles looks very space savvy while awesome function.... :)
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