Ingredients
-
1
-
1
-
4
-
2
-
3
-
50
-
-
1
-
350
-
200
-
1
-
1
-
-
-
Directions
Moroccan Chicken and Date Tagine, A taste of African cuisine , This is a DELICIOUS dish! The sauce had a nice, complex flavor Pine nut/date/harissa/onion/lemony goodness! I will definitely make this again! Even my meat ‘n potatoes boyfriend loved it and had two helpings :), outstanding!!
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Steps
|
1
Done
|
Cut the Dates in Half, Discard the Stone and Then Chop Into Six Pieces. |
|
2
Done
|
Slice the Chicken Into Short Strips. |
|
3
Done
|
Heat Two Tablespoons of Olive Oil in a Frying Pan and Stir in the Onion. |
|
4
Done
|
Cook Until Slippery and Soft, Then Add in the Pine Kernels and Lemon Zest, Salt and Pepper. |
|
5
Done
|
Turn Down the Heat and Cook For About Five Minutes, Before Adding in the Chicken. |
|
6
Done
|
Cook Until the Meat Is Lightly Browned. |
|
7
Done
|
Squeeze the Juice from Half the Lemon Over the Top, Stir in the Harissa, Stock and Dates. |
|
8
Done
|
Simmer For 10-15 Minutes, Stirring Occasionally, Until the Water Is Reduced by Half. |
|
9
Done
|
You Should End Up With a Thick, Rusty Coloured Sauce. |
|
10
Done
|
Meanwhile, Prepare the Couscous by Placing It in a Bowl and Adding 300ml Boiling Water, Remaining Olive Oil and Salt. |
|
11
Done
|
Cover and Leave For 15 Minutes, Then Use a Fork to Loosen the Grains and Mix in the Butter. |
|
12
Done
|
Serve the Chicken Mixture Over the Couscous, Garnished With Some Chopped Coriander and a Lemon Wedge. |
