This recipe for Moroccan chicken and rice with aubergine cooks itself. Say hello to a perfect one-pot easy weeknight supper recipe. This is a deliciously aromatic dish where all the flavours come together in the oven.

The spices are fairly mild and earthy and complement the aubergine and chicken so well. If you want it hotter, add 6 teaspoons vs 4 of the harissa pasta and even a sprinkle of dried chilli flakes.

An easy one-pot Moroccan chicken & rice with aubergine recipe

The briney green olives add a lovely salinity to offset the sweetness of the sultanas. This is one pot of winter comfort food at its best and one I will make again and again. You can use raisins instead of sultanas or a combination of both.

Pomegranate for Moroccan chicken & rice with aubergine

A scattering of fresh pomegranate seeds adds a delicious pop of flavour that bursts into your mouth. They also make this dish look beautifully bejewelled.

Chopped pistachios add another finishing touch and are so delicious. Both the raisins and the pistachios come from the Northern Cape and the fruit is grown and produced along the banks of the Orange River.

Raisins of South Africa

Werconboerdery – Senqu River pistachios

How to Make This Recipe

Here’s how to make this Moroccan chicken and rice with aubergines:

Preheat your oven to 200°C (400°F). This step is essential for that golden chicken skin!
Soak the rice for about 15 minutes, then rinse under cold water until it runs clear. This will help achieve that fluffy texture.
In a heavy-based lidded casserole, heat the olive oil and fry the onion until it starts to brown about 5 minutes. Then, add the garlic and spices, cooking for another minute until fragrant.
Next, stir in the aubergine, rice, lemon zest & juice, raisins, green olives, and chicken stock. Scrape the bottom to get any sticky bits!
Place the chicken pieces skin side up on the rice, brush with olive oil, and season generously with salt and pepper.
Cook uncovered for 40–45 minutes until the chicken is golden and cooked through. If you’re unsure, cook a little longer—better safe than sorry!
To finish, scatter the pistachios and pomegranate seeds over the top before serving.

FAQs for This Recipe

You might have some questions popping up as you prepare this delicious dish. Here are a few common ones:

Can I use other types of rice? Absolutely! Just adjust the cooking time as needed.
Is there a vegetarian option? Sure! You can replace chicken with chickpeas or other veggies and adjust the cooking time accordingly.
How spicy is this dish? The heat largely depends on how much harissa you use, so feel free to customize it to your taste. This recipe is mild in flavour but add more harissa or chilli if you prefer more spice.

Moroccan chicken & rice with aubergine recipe

Substitutions & Variations

Feeling creative? Here are some substitutions and variations to mix things up:

Nuts: If pistachios aren’t your thing, sliced almonds work just as well!
Fruits: Dried apricots or cranberries can add a sweet twist.

Storage Instructions

If you find yourself with leftovers (though we can’t imagine that happening!), here’s how to store them:

Refrigerate: Store in an airtight container for up to 3 days.
Freeze: This dish freezes beautifully! Just make sure to cool it completely before transferring to a freezer-safe container. It’ll last for up to 3 months.
Reheat: To enjoy again, thaw overnight in the fridge, then reheat in the oven or microwave until hot throughout.

Prep Time:10

Cook Time:45

Ingredients

225 g 1 cup basmati rice
2 Tbsp olive oil
1 large onion chopped
1 aubergine cut into bite size cubes
3 cloves garlic crushed
1 tsp smoked paprika
2 tsp ground cumin
1 tsp ginger powder
4 – 6 tsp harissa paste
Zest & juice of a lemon
½ cup raisins or sultanas or a combination of both
¾ cup green olives
600 ml chicken stock
8 chicken thighs bone in skin on
2 Tbsp olive oil
Salt & pepper
A small handful of roughly chopped pistachios to serve or sliced almonds, optional
80 ml 1/3 cup pomegranate seeds to serve (optional).

Instructions

Pre-heat the oven to 200C/400F.
Soak the rice for about 15 minutes then rinse under colder water until it runs clear.
While the rice is soaking, heat the olive oil in a heavy-based lidded casserole (30cm works well here) and fry the onion until it starts to brown about 5 minutes. Add the garlic and spices and cook for about a minute until fragrant.
Add the aubergine, rice, lemon zest & juice, raisins, green olives, and stock and stir until incorporated. Scrape the bottom of the pan to get any sticky bits off. Place the chicken pieces skin side up on the rice. Brush with the olive oil and sprinkle generously with salt and pepper.
Cook uncovered for 40 – 45 minutes and until the chicken is golden brown and cooked through. Cook a little longer if you are unsure. Scatter the pistachios and pomegranate seeds over to serve.