Moroccan Chicken with Dates

A tasty weeknight treat!

3 tablespoons olive oil, divided

1 onion, finely chopped

Kosher salt and pepper to taste

8 pieces bone-in, skin-on thighs and/or drumsticks

4 tablespoons harissa

3 cloves garlic, minced

1 tablespoon ground cumin or whole cumin seeds

1 teaspoon ground ginger

1 cup basmati rice, rinsed until water runs clear

1 bay leaf

12 medjool dates, diced

1 orange

2 tablespoons (or more) chopped pistachios (I prefer roasted unsalted)

Place the chicken in a large bowl. Season well with salt and pepper. Pour in the remaining tablespoon of oil and 1 to 2 tablespoons of harissa, depending on your heat tolerance. Toss to coat.

Preheat the oven to 400ºF. In a large skillet over high heat, heat 2 tablespoons of the oil until it shimmers. Add the onions and reduce the heat to medium. Add a pinch of salt, and sauté until the onions are soft and translucent, about 5 minutes. Add the garlic to the onions, and cook for another minute more. Add the spices and 1 to 2 tablespoons of the harissa (depending again on your heat tolerance). Stir to coat the onions in the seasonings. Add the rice and stir for another minute or until each grain is glistening. Add the dates and zest the orange right into the pan. Halve the orange and squeeze the juice right into the pan. Add 1/2 teaspoon salt to the pan. Stir to combine. Nestle the chicken over the top of the rice. Pour 1 and 2/3 cups water all around. Nestle in the bay leaf.

Transfer pan to the oven (uncovered) and cook for 40 minutes.

Remove pan from oven. Scatter pistachios over top.

Serve immediately.

Adopted from the internet, eeeewww

March 2017