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, and I wrote about it on Food52. Feel free to skip right to the recipe.
Note: You’ll need harissa, a spicy prepared paste/sauce, which is not hard to find these days. I’m using Tara Kitchen’s brand, which is now available at Whole Foods Market (not everywhere, see locations here). Here’s the jar:
Lynn says
I made this last night. It was the perfect “One Pot Wonder” I was looking for on this snowy March evening. I used the 3 TBlsp of harissa and only 6 dates and found it to be the perfect amount of sweet/hot.I loved the crunch of the pistachios on top. I did add some sliced green olives along with the pistachios to brighten up the dish. Served with a kale salad with Lemon-Tahini dressing. This will definitely go into my permanent rotation.!
alexandra says
So happy to hear this, Lynn! Glad you were able to find a good sweet/hot balance. Green olives sound delicious as does the kale salad with lemon-tahini dressing. Yum!
Kevin | economicalchef.com says
I have not made much Moroccan food, but this recipe looks awesome. I have heard nothing but good things about harissa, and am excited to give this a try. Thanks for the recipe!
alexandra says
It’s a great one, Kevin!
Annie says
Wow, this looks amazing! I want to cook it right now – but there’s a blizzard on the way, so perhaps next week. I can’t use the pistachios due to an allergy, so I’m wondering what you think about using peanuts (not allergic, thank goodness) vs just leaving them off. I have no idea if pistachios taste like peanuts (I’ve never been able to eat them) or if that would throw things off, or perhaps there’s something else that would lend the crunch?
alexandra says
So sorry for the delay here!! I think you could use any nut or just leave them off. Somehow I think pine nuts would be delicious here as would almonds and walnuts — could you use any of those? Honestly, I don’t think you can go wrong, so just go for it, if peanuts are best for you!
CHRISTINE MCNEIL says
This recipe is out of this world delicious!!!!! Make it and follow Alexandra’s Kitchen’s recommendation’s to the T. I added the 12 dates and roasted the pistachios and it bumped it up!
alexandra says
Yay!! So happy to hear this, Christine!!
Peppermint Dolly says
This looks awesome!!
Rebecca
xx
http://www.peppermintdolly.com
alexandra says
Thanks R!
Animesh Jaswal says
very nice blog but i want to know about what are different mutton recipes that we can make now a days ?
stanp says
My wife and I cook similar type dishes in a tagine. Ever use one ?
Have totry this version. We have the spices.
Thx for the change of pace for us !
alexandra says
I don’t use my tagine enough!! You are inspiring me 🙂