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Moroccan Baked Chicken

Ingredients
  

  • 1 cup white basmati rice
  • 1 red onion, chopped
  • 1 brinjal, cubed
  • 3 cloves garlic, chopped
  • 1 tbsp fresh ginger, grated
  • 3 tsp ground cumin
  • 2 tbsp Guru chilli relish
  • 2 tbsp tomato paste
  • 2 oranges: zest and juice
  • 8 chicken thighs
  • 1 cup medjool dates, chopped
  • 2 1/2 cups chicken stock
  • olive oil
  • Himalayan salt
  • 250g feta cheese cubes or fried haloumi strips
  • 1/3 cup pistachio nuts, chopped

Instructions
 

  • Preheat the oven to 200C.
  • Add rice into a baking dish and carefully place the chicken thighs, skin-side-up, on top of the rice.
  • Add in all of the other ingredients APART from the olive oil, feta and pistachios.
  • Mix all, and also rub the mix into the chicken skin.
  • Drizzle the chicken with olive oil and sprinkle with salt.
  • Cook for 40 minutes.
  • Remove the dish from the oven and crumble the feta on top of the chicken and bake for the last 20 minutes or until the skin is crispy.

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