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One-pot Moroccan chicken
Serves: 4
Prep time: 10 minsTotal time: 
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.
One-pot Moroccan chicken
Serves: 4
Prep time: 10 minsTotal time:
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Nutritional information (per serving)
Calories
520Kcal
Fat
13gr
Saturates
3gr
Carbs
53gr
Sugars
15gr
Fibre
2gr
Protein
38gr
Salt
0.7gr
Sainsbury's magazine
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.
Sainsbury's magazine
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.
Ingredients
- 1 tbsp olive oil
- 8 chicken thighs, skin on
- 1 large red onion, cut into wedges through the root
- zest and juice of 1 orange
- 2 tsp ras el hanout
- 200g basmati rice
- 50g currants or sultanas
- 450ml hot chicken stock
- 4 apricots, stoned and diced
- 25g shelled pistachios, roughly chopped
- 1 tbsp chopped parsley
- 1 tbsp mint leaves
Step by step
-
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.
TipYou 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.