Moroccan Sunset Chicken with Pistachio-Date Pilaf

A vibrant and aromatic dish that captures the warmth and spice of a Moroccan sunset. Succulent chicken thighs are marinated in a rich blend of smoky paprika, tangy orange, and delicate orange blossom water, then slow-baked until tender. Served alongside a fragrant pilaf studded with sweet dates and crunchy pistachios, this meal is an exotic journey for your palate.

Yields: 4 servings

Prep time: 25 minutes (+ 1 hour marination)

Cook time: 45-50 minutes

Ingredients for Moroccan Sunset Chicken:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/2 tsp ground ginger
• 1/4 tsp cayenne pepper (optional, for heat)
• 3 cloves garlic, minced
• Zest of 1 orange
• 2 tbsp fresh orange juice
• 1 tsp orange blossom water
• Salt and freshly ground black pepper to taste
• 1/4 cup chicken broth or water

Ingredients for Pistachio-Date Pilaf:

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 1 cup basmati rice, rinsed
• 1.5 cups chicken or vegetable broth
• 1/2 cup pitted dates, chopped
• 1/4 cup shelled pistachios, roughly chopped
• 1/4 cup fresh parsley, chopped (for garnish)
• Salt to taste

Instructions:

For the Moroccan Sunset Chicken:

1. In a large bowl, whisk together 2 tbsp olive oil, smoked paprika, cumin, turmeric, ginger, cayenne pepper (if using), minced garlic, orange zest, orange juice, orange blossom water, salt, and pepper.
2. Pat the chicken thighs dry and add them to the bowl, ensuring they are thoroughly coated with the marinade. Cover and refrigerate for at least 1 hour, or preferably 2-4 hours.
3. Preheat your oven to 400°F (200°C).
4. Arrange the marinated chicken thighs in a single layer in a baking dish. Pour any remaining marinade over the chicken.
5. Pour the chicken broth or water around the chicken in the baking dish.
6. Bake for 45-50 minutes, or until the chicken is cooked through and the skin is golden and crispy. Baste occasionally with the pan juices. An instant-read thermometer should read 165°F (74°C) when inserted into the thickest part of the thigh without touching the bone.
7. Once cooked, remove from the oven, tent loosely with foil, and let rest for 5-10 minutes before serving.

For the Pistachio-Date Pilaf:

1. While the chicken is baking, prepare the pilaf. Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
2. Add the rinsed basmati rice to the saucepan and stir for 1 minute to coat the grains.
3. Pour in the chicken or vegetable broth and add a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed. Do not lift the lid during this time.
4. Remove from heat and let stand, covered, for another 5 minutes.
5. Fluff the rice with a fork, then gently stir in the chopped dates and pistachios.

Serving:

1. Serve the Moroccan Sunset Chicken immediately with a generous portion of the Pistachio-Date Pilaf. Garnish with fresh chopped parsley.