The dish is full of sweet and spicy, smoky and crunchy flavors and taste. Plus it is simple to prepare!
Serves 6-8
Preheat the oven to 400F (200C) (gas 6)
3 Tbs. (45 ml) olive oil
1 chopped organic onion
8 pieces of organic thighs
2-4 Tbs. (30-60 g) harissa (N. African hot chili pepper paste, adjust for taste)
2 minced organic garlic cloves
1 Tbs. (15 g) ground cumin
1 tsp. (5 g) ground coriander
1 cup (130 g) basmati rice, rinsed until water runs clear (Do not use brown rice.)
1 bay leaf
6 diced organic dates
1 organic orange zest
2 Tbs. (30 g) chopped pistachios, walnuts, or other nuts
1. In a large iron skillet over high heat, heat 2 Tbs. (30 ml) oil.
2. Add the onions and reduce to medium.
3. Add the remaining oil and 1-2 Tbs. (15-30 g) harissa. Toss to coat.
4. Add the garlic and cook for a minute.
5. Add the spices and 1-2 Tbs. (15-30 g) of the harissa (depending on your heat tolerance)
6. Stir to coast the onions.
7. Add the rice and stir for a minute.
8. Add the dates and zest of the orange.
9. Halve the orange and squeeze in the juice.
10. Nestle the chicken over the top of the rice.
11. Pour 1 1/3 cups (360 ml) water.
12. Nestle in the bay leaf.
13. Transfer to pan to the oven (uncovered) and cook for 40 minutes.
14. Remove from the oven.
15. Scatter the nuts over the top.
16. Serve immediately.
