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Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Preheat 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.
Soften 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.
To 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.
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our