Moroccan chicken & rice with aubergine

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A pan of Moroccan chicken & rice with aubergine

This recipe for Moroccan chicken and rice with aubergine basically 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.

Easy Moroccan chicken & rice with aubergine recipeThe spices are fairly mild and earthy and compliment 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 chili flakes.

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.

An easy one-pot Moroccan chicken & rice with aubergine recipePomegranate for Moroccan chicken & rice with aubergine

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

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

My other easy chicken recipes:

Chicken & rice pilaf with orange and spices

Creamy chicken and mushrooms

Creamy chicken with braised leeks and carrots

Roast chicken and Italian sausage with herbs and orange

Coq au Chardonnay 

Creamy chicken with red pepper & spinach

Chicken Marbella

Moroccan chicken & rice with aubergine

An easy one-pot weeknight supper chicken recipe.
Print Recipe
A pan of Moroccan chicken & rice with aubergine
Prep Time:10 minutes
Cook Time:45 minutes


  • 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 raisin 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).


  • 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.
Servings: 4
Author: Sam Linsell





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