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Moroccan-spiced chicken and jeweled rice

Dark meat adds juiciness and B vitamins.

This colorful dish is ideal for entertaining, and it’s deceptively simple to put together. Antioxidant-rich pomegranate seeds, dates, and pistachios dress up the rice. “You can also swap the rice for shredded kale, Swiss chard, or cabbage and serve it as a salad,” says Laura Rege, a New York City-based recipe developer. North African spices, including coriander, cardamom, and cinnamon, bring a rich earthiness to the chicken.

Prep Time: 15 minutes
Cook Time: 45 minutes
Serves 4
Photography and styling by Jenny Huang

Ingredients

¾ cup basmati rice
1 cup water
¼ teaspoon salt
4 Medjool dates, pitted and chopped
⅓ cup pomegranate seeds, plus more for topping
½ cup packed fresh parsley leaves, chopped
⅓ cup chopped toasted pistachios
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice

Ingredients

½ teaspoon ground cinnamon
½ teaspoon ground coriander
¼ teaspoon ground turmeric
⅛ teaspoon ground cardamom
½ teaspoon ground cumin
Large pinch cayenne pepper
Sea salt
Freshly ground black pepper
4 large chicken thighs
2 tablespoons extra-virgin olive oil
5 carrots, peeled and cut into 3-inch pieces

Directions

1.

Preheat oven to 450 degrees F. Combine rice, water, and ¼ teaspoon salt in a small pot. Bring to a boil. Cover and reduce to a simmer. Cook until the rice is tender and liquid is absorbed, about 20 minutes. Let cool slightly.

2.
Meanwhile, in a small bowl, combine the chicken spices with 1 teaspoon salt and ½ teaspoon pepper. On a rimmed baking sheet, toss chicken thighs with 1 tablespoon of the oil and season with the spice mixture. Toss carrots with one tablespoon of oil and salt.
3.

Arrange the chicken and carrots in a single layer on the baking sheet. Bake about 25 minutes, until chicken registers 160 degrees F on an instant-read thermometer.

4.
Stir the dates, pomegranate seeds, parsley, pistachio, and lemon zest and juice into the rice. Serve with chicken thighs.
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