One-Pan Spiced Chicken with Wild Rice, Dried Cherries and Pistachios
One-Pan Spiced Chicken with Wild Rice, Dried Cherries and Pistachios
By Sarah Mastracco
Yield: 4 servings
This dish is all about layered aromatics and texture: warm spices on crispy-skinned chicken, fluffy wild rice infused with herbs and citrus, and a finish of sweet dried fruit and crunchy pistachios. The rice cooks in the same pan as the chicken, picking up all those delicious pan juices, a simple technique that delivers deep flavor with minimal effort.
Ingredients:
2 tablespoons Spice Market Seasoning Blend (recipe below)
3 tablespoons extra-virgin olive oil, divided
4 boneless, skin-on chicken thighs (about 1 ½ lbs total)
2 shallots, minced
1 tablespoons minced garlic
1 cup wild rice blend
2 cups chicken broth
1 cup water
1/3 cup dried dates or cherries
1/2 lemon, juiced
3 tablespoons finely chopped flat-leaf parsley, plus more for garnish
3 tablespoons finely chopped mint leaves, plus more for garnish
Kosher salt, to taste
½ cup roasted unsalted pistachios, roughly chopped
Directions:
In a medium bowl, whisk or stir to combine the Spice Market blend with 2 tablespoons of olive oil. Add chicken and toss to coat thoroughly. Cover and marinate for up to 6 hours.
Heat a large Dutch oven or high-sided skillet over medium heat. Add the chicken, skin-side down, and cook undisturbed until the skin is golden brown, about 5 minutes. Flip and brown the other side, about 2 minutes more.
Transfer chicken to a plate.
Add the shallots and garlic to the pan with reserved chicken fat and cook until softened, about 3-5 minutes. Add the wild rice to the pan and stir to coat in the fat. Pour in chicken broth and water. Nestle the chicken thighs into the rice, skin side up. Cover and reduce heat to medium-low. Cook at a simmer for 35 minutes.
Remove the chicken from the Dutch oven and place aside on a plate. Fold in the cherries or dates, cover and cook for another 5-10 minutes at a low simmer until the rice is fully cooked. Add water to the pan if needed.
Remove the skillet from heat and fold in the lemon juice, parsley, mint and salt. Place the chicken on top of the rice and top with the pistachios. Garnish with remaining parsley and mint. Serve directly from the braiser, or platter the rice and nestle chicken over it.
Chef’s Notes:
Alternative Rice Options: A wild rice blend works beautifully here, but you can substitute basmati, brown rice, Israeli couscous or farro. Adjust cooking liquid and time accordingly.
Fruit Swaps: Try chopped dried apricots, golden raisins, or Medjool dates instead of cherries for a slightly different sweetness.
Add Aromatics: A cinnamon stick, bay leaf, or strip of orange peel can be added to the rice while it cooks for extra depth.
Vegetarian Adaptation: Omit the chicken and use vegetable broth. Sauté mushrooms or chickpeas with the spices for a hearty alternative.
Make Ahead: The dish reheats beautifully. To refresh, splash with a bit of broth or water before reheating to keep the rice fluffy.
Finishing Touch: For a bright pop, finish with a drizzle of extra-virgin olive oil and a sprinkle of flaky sea salt just before serving.
Spice Market Seasoning Blend
By Sarah Mastracco
Inspired by the warm, earthy aromas of traditional spice markets, this blend brings together cumin, coriander, oregano, and paprika with just the right balance of salt and pepper. It’s designed to be an all-purpose seasoning that instantly adds depth, warmth, and character to almost anything you’re cooking. Sprinkle it over roasted vegetables, chicken thighs, or grilled steak; mix it into beans, soups, or rice pilafs; or stir it with olive oil and lemon for a quick, flavorful marinade. This is the kind of blend you’ll want to keep within arm’s reach, it makes everyday cooking taste fuller, brighter and more aromatic with almost no effort.
Yield: 1 cup
Ingredients:
1/3 cup Kosher salt
1/4 cup dried oregano
3 tablespoons ground cumin
2 tablespoons paprika
1 tablespoon coriander, toasted and ground
1 tablespoon freshly ground black pepper
Method:
Combine all ingredients in a large bowl, whisk thoroughly, and transfer to an airtight quart container. Shake before each use.
