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


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


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



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.

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.

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.

Stir the dates, pomegranate seeds, parsley, pistachio, and lemon zest and juice into the rice. Serve with chicken thighs.
Your healthy weeknight meal plan

This week, make cauliflower tacos and a salmon-soba salad.

Masala chicken lettuce wraps

This recipe is spiced with anti-inflammatory turmeric, ginger, and cumin.