Moroccan-Inspired Chicken Rice Bake

1. Preheat the oven to 200°C (gas mark 6). Rinse the rice, then soak it in a bowl of cold water while you prep everything else.
2. Melt the butter in a wide ovenproof dish or shallow casserole. Add the onion and garlic, cooking for 4 minutes. Meanwhile, rub the chicken with Shemin’s Ras El Hanout and season well.
3. Add the dates and Shemin’s Cinnamon Stick to the onions. Drain the rice and stir it into the pan, coating everything in the butter and spices. Pour in the stock, nestle in the chicken, cover tightly with foil or a lid, and bake for 30 minutes.
4. Remove from the oven, fluff the rice, stir through the spinach, then bake again uncovered for 10 more minutes until everything is cooked through and the juices run clear.
5. Rest for 5–10 minutes, scatter over fresh dill, and serve with lemon wedges for squeezing.

Tips:

• Use high-quality basmati rice – The better the rice, the fluffier the texture. Rinse it well and soak it to help it cook evenly in the oven.
• Chop the dates small – This helps them melt into the rice slightly as it bakes, giving you sweet little pockets throughout the dish rather than big chewy chunks.
• Let it rest before serving – Covering the dish for 5–10 minutes after cooking allows the steam to settle, making the rice lighter and easier to fluff.
• Try it with a spoon of yogurt – A dollop of natural yogurt on the side adds a cool contrast to the warmth of the spices and balances the sweetness from the dates.
• Make it vegetarian – Swap the chicken for a can of chickpeas and use vegetable stock. It still delivers loads of flavour and makes a great meat-free main.