Entree: Morocco – Maghreb – دجاج بالمشمش والفستق مع أرز بسمتي ➤ Dajaj bil-mishmish wal-fustuq maʿ aruzz basmati (Chicken with apricots and pistachios over basmati rice)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 7 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 bone-in chicken thighs, skin-on, approx. 6 oz (170 g) each
- 2 cups (360 g) basmati rice, rinsed until water runs clear
- 3 cups (720 ml) low-sodium chicken stock
- 1 cup (140 g) dried apricots, halved
- 3/4 cup (90 g) shelled pistachios, coarsely chopped
- 1 large onion, thinly sliced (about 1 1/2 cups (150 g))
- 3 cloves garlic, minced (about 1 tbsp (9 g))
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) paprika
- 1/2 tsp (1 g) ground cinnamon
- Pinch saffron threads, soaked in 2 tbsp (30 ml) warm water
- 1 tbsp (15 ml) lemon juice
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley for garnish

Show original ingredient measurements

- 4 bone-in chicken thighs, skin-on, approx. 6 oz (170 g) each
- 2 cups (360 g) basmati rice, rinsed until water runs clear
- 3 cups (720 ml) low-sodium chicken stock
- 1 cup (140 g) dried apricots, halved
- 3/4 cup (90 g) shelled pistachios, coarsely chopped
- 1 large onion, thinly sliced (about 1 1/2 cups / 150 g)
- 3 cloves garlic, minced (about 1 tbsp / 9 g)
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) paprika
- 1/2 tsp (1 g) ground cinnamon
- Pinch saffron threads, soaked in 2 tbsp (30 ml) warm water
- 1 tbsp (15 ml) lemon juice
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Season the chicken thighs with 1 tsp (6 g) salt and 1/2 tsp (2 g) pepper. Heat 1 tbsp (15 ml) olive oil in a large skillet over medium-high heat and brown the chicken, skin-side down, 6–8 minutes until golden; flip and brown other side 4 minutes. Transfer to a plate.
2. Reduce heat to medium, add remaining 1 tbsp (15 ml) olive oil and 2 tbsp (28 g) butter to the pan. Add sliced onion and cook 8–10 minutes until soft and lightly caramelized; add garlic and cook 1 minute.
3. Stir in cumin, coriander, paprika, and cinnamon; toast spices 30 seconds. Return chicken to the pan skin-side up, add dried apricots, pour in saffron water and 1 cup (240 ml) of the chicken stock. Bring to a simmer, cover, and cook 20 minutes.
4. Meanwhile, bring remaining 2 cups (480 ml) chicken stock to a boil in a saucepan. Add rinsed basmati rice, reduce to low heat, cover, and simmer 12–15 minutes until liquid is absorbed. Remove from heat and let rest 5 minutes, then fluff with a fork and stir in lemon juice.
5. While rice rests, remove chicken briefly, stir coarsely chopped pistachios into the apricot-braised sauce, then return chicken to warm through 2–3 minutes. Adjust seasoning with salt and pepper.
6. Serve chicken over saffron basmati rice, spooning apricot-pistachio sauce over top and garnish with chopped parsley.