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1Preheat the oven to 190°C, fan 170°C, gas 5. Heat the oil in a large, shallow, ovenproof pan (with a lid) and brown the chicken thighs, then set aside on a plate.
2Soften the onion in the pan. Stir in the orange zest and juice, ras el hanout, rice, currants and chicken stock. Add some seasoning and put the chicken on top of the rice, bring to the boil and cover. Cook in the oven for 25-30 minutes, until the chicken is cooked through.
3To serve, scatter the apricots, pistachios and herbs over the chicken.
You should be able to find ras el hanout – an African spice blend – in the supermarket, but if not use 1 tsp each of ground cumin and ground coriander instead.
Recipe by Kate Titford. Recipe photograph by Martin Poole
If you would like this to be a gluten-free recipe, please ensure your stock is guaranteed gluten-free.