Moroccan chicken

Serves 4

½ tbsp olive oil
2 x 460g pack chicken thigh fillets
1 large onion, roughly chopped
3 cloves of garlic, crushed
1 tbsp fresh ginger, chopped
2 tbsp harissa paste
2 tsp ground cumin
2 carrots, sliced
1 parsnip, peeled and cut into 2cm pieces
1 large leek thickly sliced
150g easy cook rice, rinsed
4 dates, pitted and finely chopped
500ml chicken stock, made with a stock cube
2 tbsp pistachio nuts, roughly chopped

Preheat oven to 180 degrees c

1)
Heat the oil in a large casserole pot. Brown the chicken all over for approx 4 minutes on each side in two batches, until brown all over.
2)Remove from the pot and pop on a plate and pour out any excess fat from the chicken and discard. 

3)Add the onion and leek to the pan and cook for 3-5 mins until soft.
4)Add the ginger, garlic, harissa paste and cumin and cook for 2 minutes.
5)Add the carrot and parsnip stir well and cook for 1 minute, then add the rice, dates and stock.
6)Mix well and season, then place the browned chicken on top, skin side up. 

7)
Bring to a simmer, put on the lid and place in the oven for 45 minutes until the vegetables are tender, the chicken is cooked through and the rice is cooked. If the mixture is sticking to the pan, add a small amount of boiled water and stir in.
8)Remove from the oven and stir everything through and top with the chopped pistachio nuts.

✔️Top tip: swap the parsnip for cauliflower florets.