Moroccan-Spiced Chicken

Moroccan-Spiced Chicken

Course Main Course
Cuisine Mediterranean
Keyword Moroccan-Spiced Chicken
Author adapted from "Simple" Diana Henry


  • 1 cup basmati rice
  • 1 large white onion, chopped
  • 1 eggplant, cut into 1-inch size cubes
  • 3 cloves garlic, peeled and crushed
  • 1 teaspoon ground ginger
  • 1 tablespoon ground cumin
  • 1 tablespoon rose harissa
  • 1 blood orange, zested and juiced
  • 4 boneless skinless chicken breasts
  • 12 dates, pitted and sliced
  • 2-1/2 cups chicken broth, boiling
  • kosher salt and pepper
  • 3 tablespoons extra virgin olive oil
  • 1 bunch cilantro, chopped


  1. Preheat the oven to 400º F.

  2. Rinse the rice in a sieve until the water runs clear. Put the rice in an oven proof heavy duty sauté pan or shallow cast-iron pan, 12-inches in diameter. Mix in all the other ingredients except the olive oil and cilantro. Season with salt and pepper and drizzle with the olive oil.

  3. Cook in the preheated oven for about 40 minutes or until an instant thermometer reads 165º F when inserted into one of the chicken breasts. 

    Sprinkle with chopped cilantro and serve with a simple green salad.