One-Pot Rose Harissa Chicken & Apricot Pilaf

With the flavours of a Moroccan tagine, this quick and easy one-pot is perfect for a mid-week supper. I’m using a ready-made harissa paste to add a depth of flavour and a smoky chilli kick. Rose harissa gives a special sweetness and aroma, but you can use ordinary harissa if you prefer and you can add more or less depending on how spicy you like it.

Found in this book

Ainsley's Mediterranean Cookbook


Preheat the oven to 200°C/180°C fan/gas 6.

In a large casserole over a medium heat, toast the pistachios or almonds for 1–2 minutes. Keep an eye on them to make sure they don’t burn. Remove to a bowl and set aside.

Heat the oil in the casserole over a medium heat, add the red onion and cook for 4–6 minutes until softened but not coloured. Add the turmeric and cook for 30 seconds until fragrant, then add the chicken and cook for 4–6 minutes, turning until browned all over. Stir through the harissa paste, then add the rice, apricots and stock. Add the cinnamon stick, season with salt and a generous grinding of black pepper and stir. Bring to the boil, then remove from the heat, cover with a lid and bake in the oven for 20–25 minutes or until the chicken is cooked through and the rice is tender. Check halfway through the cooking time and add a little more stock if needed.

Remove the cinnamon stick, stir in the toasted pistachios or almonds, chopped coriander and check the seasoning. Serve garnished with coriander sprigs.



  • 50g pistachios or flaked almonds
  • 2 tbsp olive oil
  • 1 red onion, cut into 8 wedges
  • 1 tsp ground turmeric
  • 8 skinless and boneless chicken thighs
  • 1-2 tbsp rose harissa paste
  • 350g basmati rice
  • 80g soft dried apricots, halved
  • 700ml chicken stock, plus extra as needed
  • 1 cinnamon stick, broken in half
  • 2 tbsp chopped fresh coriander leaves
  • sea salt
  • freshly ground black pepper