Moroccan Chicken and Date Tagine
photo by justcallmetoni
- Ready In:
- 1 large red onion, thinly sliced
- 1 unwaxed lemon, zested
- 4 fresh dates or 4 soft dried dates
- 2 large boneless skinless chicken breasts
- 3 tablespoons olive oil
- 50 g pine nuts
- salt and pepper
- 1 teaspoon harissa
- 350 ml chicken stock
- 200 g couscous
- 1 tablespoon butter
- 1 tablespoon chopped coriander
- Cut the dates in half, discard the stone and then chop into six pieces.
- Slice the chicken into short strips.
- Heat two tablespoons of olive oil in a frying pan and stir in the onion.
- Cook until slippery and soft, then add in the pine kernels and lemon zest, salt and pepper.
- Turn down the heat and cook for about five minutes, before adding in the chicken.
- Cook until the meat is lightly browned.
- Squeeze the juice from half the lemon over the top, stir in the harissa, stock and dates.
- Simmer for 10-15 minutes, stirring occasionally, until the water is reduced by half.
- You should end up with a thick, rusty coloured sauce.
- Meanwhile, prepare the couscous by placing it in a bowl and adding 300ml boiling water, remaining olive oil and salt.
- Cover and leave for 15 minutes, then use a fork to loosen the grains and mix in the butter.
- Serve the chicken mixture over the couscous, garnished with some chopped coriander and a lemon wedge.
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Prepared this dish as part of the Zaar World Tour and it just might be one of the best I've tried. The combination of the red onions, dates, pine nuts and harissa created a marvelous sauce that was simple to prepare but complex in its flavor - divinely characteristic of the region. Slightly sweet with an earthy spicy backnote. Used top quality Medjool dates for this and it was well worth the effort to seek out a superiour ingredient. Went so far as to share it with a friend, a native Morrocan chef, and even he waxed on about the authenticity and great flavor in this one. My only changes were to omit the butter in the couscous and shave back a bit of the olive oil in order to cut a few calories. Thank you Sackville.
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This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">