© J Sainsbury plc 2020
Moroccan-spiced chicken with dates
This easy one-pot wonder uses succulent chicken thighs, flavoured with Moroccan spices, warming harissa paste and dates for a spicy-sweet taste
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Ready in 60 minutes
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Cooking time 50 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- ½ tbsp olive oil
- 2 x 460g pack chicken thighs
- 1 large onion, roughly chopped
- 3 cloves of garlic, crushed
- 1 tbsp fresh ginger, chopped
- 2 tbsp harissa paste
- 2 tsp ground cumin
- 250g chantenay carrots, quartered lengthways
- 2 parsnips, peeled and cut into 2cm pieces
- 2 medium courgettes, trimmed and thickly sliced
- 150g basmati rice, rinsed
- 4 medjool dates, pitted and finely chopped
- 500ml chicken stock, made with ½ a stock cube
- 2 tbsp pistachio nuts, roughly chopped
Method
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1
Heat the oil in a large casserole pot. Brown the chicken all over for 4 minutes on each side in two batches, until golden brown all over. Remove from the pan and set aside. Pour out any excess fat from the chicken into a small heatproof bowl and discard.
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2
Add the onion to the pan and cook for 8 minutes, until golden and soft. Add the ginger, garlic, harissa and cumin and cook for 2 minutes, until fragrant. Add the carrot, parsnip and courgette and cook in the onion mixture for 1 minute, then add the rice, dates and stock. Mix well and season, then place the browned chicken on top, skin side up.
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3
Simmer with the lid on for 25-30 minutes, until the vegetables are tender, the chicken is cooked through and the rice is cooked. Remove from the heat and stir everything through, then top with the chopped pistachio nuts.
