This one-pot chicken and rice with dates, harissa, and pistachios is a showstopper — it’s a mix of sweet and spicy, smoky and crunchy, and best of all it couldn’t be simpler to prepare. There’s no need to brown the chicken. In just about 45 minutes, it will be done! The subtle freshness or orange zest permeates the rice and the chopped dates add a nice sweetness. This is a great one for entertaining, but its minimal demands make it great for any night of the week.

An overhead shot of one-pot Moroccan chicken and rice with dates, harissa, and pistachios. - 1

A little over three years ago, I took a class at a local restaurant, Tara Kitchen , which sent me on a Moroccan-cooking bender: I stocked my pantry with ras-el-hanout and harissa, made a batch (two actually) of preserved lemons , then used them to make a tagine with chicken, green olives, and raisins .

I had known little about Moroccan cooking before taking the class, and I still know little, but everything I seem to make with Moroccan seasonings, I tend to love: see Leblebi (North African Chickpea Stew) and now this one-pot chicken and rice with dates, harissa, and pistachios.

It’s a mix of sweet and spicy, smoky and crunchy, and best of all it couldn’t be simpler to prepare. It comes from Diana Henry’s Simple.

Note: You’ll need harissa, a spicy prepared paste/sauce, which is not hard to find these days. If you’re up for making it from scratch, this is a great recipe: Homemade Harissa . Or you can use jarred. I like Tara Kitchen’s brand, which is now available at Whole Foods Market (not everywhere, see locations here ).

5 Favorite No-Browning Chicken Recipes

  1. One-Pan Chicken and Shallots
  2. One-Pan Chicken with Sherry Vinegar Sauce
  3. Chicken legs with white wine, parmigiano, and olive oil
  4. One-Pot Thai Chicken Curry with Spinach
  5. Spatchcocked Chicken with Za’atar and Lemon
A jar of harissa. - 2 An overhead shot of a sauté pan with onions and spices (ras-el-hanout). - 3 An overhead shot of a sauté pan with onion, ras-el-hanout, and rice. - 4 An overhead shot of a sauté pan with onion, ras-el-hanout, rice, dates, and orange zest. - 5 An overhead shot of a sauté pan with onion, ras-el-hanout, rice, and chicken. - 6 Just-baked one-pot Moroccan chicken and rice with dates, orange, and pistachios. - 7 Overhead shot of three bowls of Moroccan chicken and rice with forks. - 8

Description

Adapted From Diana Henry’s Simple .

I have made the recipe somewhat more fussy: the original recipe truly calls for throwing everything in the pot, sticking it in the oven, and baking it. I didn’t love the taste of the raw onion, so I added one more step, which is to sauté the onions for 5 minutes, then add the remaining ingredients one after the other.

I prefer toasting whole cumin seeds then grinding them in my mortar and pestle. Do this if you prefer as well. I also don’t love ground ginger, so I used a teaspoon of coriander seeds (not similar, but works here), which I also toasted and ground.

Harissa is spicy prepared Moroccan sauce/paste. It varies in heat level, so you may have to adjust to taste. I found the 1.5 tablespoons called for in the original recipe not spicy enough for me; 4 tablespoons is quite spicy, however.

Original recipe calls for 12 dates. I prefer fewer, but use as many as you wish.

Brown rice: several commenters tried unsuccessfully to use brown rice. It’s possible that a larger amount of water could help the brown rice cook properly, but I’ve never tried, so I can’t say for sure. I would look to the package instructions for guidance re water and time.

  • 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
  • 2 to 4 tablespoons harissa
  • 3 cloves garlic, minced
  • 1 tablespoon ground cumin or whole cumin seeds (see notes above)
  • 1 teaspoon ground coriander (see notes above)
  • 1 cup basmati rice, rinsed until water runs clear, do not use brown rice, see notes above
  • 1 bay leaf
  • 6 medjool dates, diced (see notes above)
  • 1 orange
  • 2 tablespoons (or more) chopped pistachios (I use roasted unsalted)
  1. 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.
  2. Meanwhile, place the chicken in a large bowl. Season all over 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.
  3. 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 1/3 cups water (see notes above re water) all around. Nestle in the bay leaf.
  4. Transfer pan to the oven (uncovered) and cook for 40 minutes. Remove pan from oven. Scatter pistachios over top. Serve immediately.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Chicken
  • Method: Oven
  • Cuisine: Moroccan

Description

Adapted From Diana Henry’s Simple .

I have made the recipe somewhat more fussy: the original recipe truly calls for throwing everything in the pot, sticking it in the oven, and baking it. I didn’t love the taste of the raw onion, so I added one more step, which is to sauté the onions for 5 minutes, then add the remaining ingredients one after the other.

I prefer toasting whole cumin seeds then grinding them in my mortar and pestle. Do this if you prefer as well. I also don’t love ground ginger, so I used a teaspoon of coriander seeds (not similar, but works here), which I also toasted and ground.

Harissa is spicy prepared Moroccan sauce/paste. It varies in heat level, so you may have to adjust to taste. I found the 1.5 tablespoons called for in the original recipe not spicy enough for me; 4 tablespoons is quite spicy, however.

Original recipe calls for 12 dates. I prefer fewer, but use as many as you wish.

Brown rice: several commenters tried unsuccessfully to use brown rice. It’s possible that a larger amount of water could help the brown rice cook properly, but I’ve never tried, so I can’t say for sure. I would look to the package instructions for guidance re water and time.

  • 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
  • 2 to 4 tablespoons harissa
  • 3 cloves garlic, minced
  • 1 tablespoon ground cumin or whole cumin seeds (see notes above)
  • 1 teaspoon ground coriander (see notes above)
  • 1 cup basmati rice, rinsed until water runs clear, do not use brown rice, see notes above
  • 1 bay leaf
  • 6 medjool dates, diced (see notes above)
  • 1 orange
  • 2 tablespoons (or more) chopped pistachios (I use roasted unsalted)
  1. 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.
  2. Meanwhile, place the chicken in a large bowl. Season all over 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.
  3. 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 1/3 cups water (see notes above re water) all around. Nestle in the bay leaf.
  4. Transfer pan to the oven (uncovered) and cook for 40 minutes. Remove pan from oven. Scatter pistachios over top. Serve immediately.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Chicken
  • Method: Oven
  • Cuisine: Moroccan

Find it online : https://alexandracooks.com/2017/03/10/moroccan-chicken-rice-dates-harissa-pistachios/

One-pot Moroccan chicken and rice with dates, pistachios, and harissa in a pot. - 9

Made with a mix of chickpeas and red lentils, this vegan soup comes together quickly, has great texture, and is oh-so-tasty!

This curried chickpea and lentil soup is a recipe that can be adapted to taste and to what you have in your pantry. I've added chickpeas, omitted the greens, used vinegar in place of the lemon juice, and it always turns out well. Most important, it comes together alarmingly quickly but has a simmered-all-day-kind-of taste. // alexandracooks.com - 10

My neighbor Sandra—of Pasta Puttanesca and Moosewood Tomato Salsa lore— introduced me to another keeper: COOKIE + Kate’s lentil soup , a popular vegan recipe, which Sandra confesses she makes with chicken stock. I love Sandra.

After devouring the quart of soup she brought to us during the blizzard, I set to work making a batch of my own, and I’ve made it twice more since: once mostly as written, but with chicken stock in place of the vegetable stock, and once with all water, which kept it vegan.

Both are completely delicious—this is a recipe that can be adapted to taste and to what you have in your pantry. I’ve added chickpeas, omitted the greens, used vinegar in place of the lemon juice, and it always turns out well.

Most importantly, it comes together alarmingly quickly but has a simmered-all-day kind of taste.

PS: Addictive Black Lentils with Spinach and Labneh

How to Make Curried Chickpea & Lentil Soup, Step by Step

First, gather your ingredients: lentils, chickpeas, onions, garlic, carrots, crushed tomatoes, cumin, curry powder, crushed red pepper flakes, and vinegar.

Harissa - 11

Saute the onions, carrots, garlic and spices together first.

Harissa - 12

Once the vegetables are soft and the mixture is smelling aromatic…

Harissa - 13

… add the remaining ingredients and bring to a simmer.

Harissa - 14 This curried chickpea and lentil soup is a recipe that can be adapted to taste and to what you have in your pantry. I've added chickpeas, omitted the greens, used vinegar in place of the lemon juice, and it always turns out well. Most important, it comes together alarmingly quickly but has a simmered-all-day-kind-of taste. // alexandracooks.com - 15

Description

Made with a mix of chickpeas and red lentils, this vegan soup comes together quickly, has great texture, and is oh-so-tasty!

Notes:

Inspired by this recipe on Cookie & Kate. I’ve made a few modifications:

  • Cumin: I prefer starting with whole seeds, which I crush in a mortar and pestle, but pre-ground is fine, too.

  • I love a lentil soup with a vinegary bite, so in place of the lemon juice, I use 1/4 cup white balsamic vinegar. You could use red wine, white wine, cider vinegar in its place. The soup does not take on a vinegary taste in the end, but there is a welcome sharpness.

  • I add chickpeas because I really like the combination of the lentils, which break down completely, and the chickpeas, which hold their shape and add nice texture.

  • I’ve made the soup a little less tomato-y, so I use 2 cups crushed tomatoes as opposed to a whole can (28 oz). I like the Pomi brand crushed tomatoes.

  • The original recipe calls for adding chard or collard greens at the end, which I am sure would be delicious, but if you don’t have them on hand, don’t feel the need to run out.

  • The original recipe also calls for puréeing some of the soup at the end, but I kind of like it as is, with all the various textures — purée if you wish.

  • Liquid: If you cook the chickpeas from scratch — this slow cooker method is my favorite — use the cooking liquid from the chickpeas in the soup.

  • 1/4 cup olive oil

  • 1 onion diced, 1.25-1.5 cups

  • 2 carrots, peeled and diced, 1.25-1.5 cups

  • 4 cloves garlic, thinly sliced

  • 2 teaspoons ground cumin, see notes above

  • 1 teaspoon curry powder

  • pinch red pepper flakes

  • 1 teaspoon kosher salt, plus more to taste

  • fresh pepper to taste

  • 1 cup red lentils

  • 4 cups cooked chickpeas, or two 15-oz cans, drained

  • 1/4 cup white balsamic vinegar or lemon to taste, see notes above

  • 2 cups crushed tomatoes

  • 4 cups water or vegetable stock, see notes above

  1. In a large pot, place the oil, onions, carrots, garlic, cumin, curry, red pepper flakes, fresh pepper, and pinch of salt. Bring to a sizzle over high heat, then reduce the heat to medium and cook, stirring occasionally to coat the vegetables in the spices, about 10 minutes.
  2. Add the lentils, chickpeas, 1 teaspoon salt, vinegar, crushed tomatoes, 4 cups stock or water plus 2 more cups of water. Bring to a boil, then reduce heat so mixture is simmering. Simmer for 30 minutes or longer, until the lentils have broken down, and the mixture has thickened. Taste. Adjust seasoning with more salt (I usually add another teaspoon or more of kosher salt, but adjust as you see fit), pepper, or vinegar/lemon to taste. Serve with bread.
  • Prep Time: 15 minutes
  • Cook Time: 30-40 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American, Indian