Chicken with rice and dates in the Moroccan way

Ingredients

The Chicken

3 garlic cloves, crushed

1 lemon (shredded) - keep juice aside

1 teaspoon of salt

1 teaspoon of paprika

1 teaspoon of cumin

1 teaspoon of ginger

1/4 teaspoon of turmeric

1/4 teaspoon cinnamon

2 tablespoons of olive oil

8 pieces of chicken thighs with skin on

The rice

4 tablespoons of olive oil

1/4 cup chopped pine nuts or pistachios

1 small onion, chopped

Salt, to taste

1 teaspoon of cumin

1 cup of washed and drained basmati rice

6 dates without pit

12 pitted olives

2 and a half cups of chicken stock

Lemon juice

How to prepare

In a large bowl, marinate the chicken with all the ingredients and place in the refrigerator for at least 3 hours.

Cook pine nuts or pistachios in olive oil over a fire until golden. Set aside.

In the same bowl, add onions and cook with salt until golden. Add cumin and rice and stir for one minute.

Add the dates, olives and broth and leave it on the stove until it boils.

Transfer the rice to a tray, then place the chicken (the skin on top) and place it in the preheated oven for 40 minutes.

Take the chicken out of the oven and leave it for 5 minutes before adding the lemon juice and garnish with pistachios or pine nuts and fresh chopped herbs.

To serve hot.