• 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


  1. 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. 

  2. 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. 

  3. 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.

Nutritional Details

Each serving provides
  • Energy 2617kj 625kcal 31%
  • Fat 27.5g 39%
  • Saturates 7.0g 35%
  • Sugars 21.3g 24%
  • Salt 1.1g 18%

% of the Reference Intakes

Typical values per 100g: Energy 620kj/148kcal

Each serving provides

54.6g carbohydrate 8.0g fibre 35.9g protein

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