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Moroccan-Spiced Chicken with Dates and Aubergines

Diana Henry
  • minutes
  • Serves 4 to 6

INGREDIENTS

1

Aubergine

12

Dates, pitted and sliced

3 cloves

Garlic

1 tsp

Ginger, ground

1

Onion, large

1

Orange, zest and juice of

600 milliliters

boiling chicken stock

4 tsp

Harissa paste

225 g

Basmati rice

1

Black pepper

1

Sea salt flakes

3 tbsp

Olive oil

3 tsp

Cumin, ground

15 g

Pistachios

8

Chicken thighs with skin and bone still on