Moroccan-Spiced Chicken with Dates and Eggplant

We discovered this recipe for Moroccan-Spiced Chicken with Dates and Eggplant and decided to give it a go. It was ok, but not fabulous. The night made up for it. It was a beautiful warm night. We have been eating outside on our deck where it is always warm (we have great heaters) and the sky was beautiful as we watched the sunset drinking wine. Sometimes simple isn't better.

moroccan-spiced chicken with dates and eggplant
Simple
Diana Henry

A useful, no-hassle chuck everything in together dish. You don’t 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 to 6

1     cup basmati rice

1     large onion, coarsely chopped

1     eggplant, cut Into cubes

3     garlic doves, crushed

1     teaspoon ground ginger

1     tablespoon ground cumin

1-1/2     tablespoons harissa

finely grated lest and juice of 1 orange

8     skln-on bone-In chicken thighs

12     dates, pitted and sliced

2-1/2 cups boiling chicken stock sea salt flakes and pepper

3     tablespoons olive oil

2     tablespoons chopped pistachios

Preheat the oven to 400°F.

Put the rice in a sieve and run until the water runs clear. Tip it into an ovenproof dish that will hold the chicken in a single layer (I use a shallow cast-iron casserole, 12 inches in diameter). toss around to Add everything else except the oil and pistachios, and toss around to mix, leaving the chicken pieces skin-side up and sprinkle with the salt.

Drizzle with the oil Cook in the oven, uncovered, for 40 minutes. The top should be golden and the chicken cooked through. with the pistachios and serve with a green salad.