Moroccan Chicken and Dates

Birthday present from the missus – “Try the World” box. The cook’s version of Birch Box. If that doesn’t make sense, you likely don’t have young women in the house.

But back the point – last box had a northern Africa flair. Specifically Kefta rub. Later that month I made goat cheese and almond stuffed, bacon wrapped dates, and I had a boat load of dates left over. Combine the kefta with dates, and you should have a decent start for a chicken dinner. Digging deeper I came up with this. 

Moroccan Chicken with Dates

1 to 1.5 pound boneless skinless chicken breasts

Kefta rub  (cumin, paprika, pepper, mint, etc)

1 large yellow onion, medium diced

1 tablespoon ginger paste

1 tablespoon tomato paste

1 teaspoon ground coriander

2 cups water

6 oz chopped pitted dates

Juice from 1 lemon

Couscous  - prepared as directed

Preheat the oven to 399 F.

Bring a saute pan to medium high heat. Liberally season the chicken breasts with salt, pepper, and Kefta rub and sear on both sides. Remove and set aside.

Add onion to the pan and cook until just starts to turn translucent. Add the coriander and 1 teaspoon of kefta. Stir until combined and add the ginger paste and tomato paste. Let simmer for two minutes and add the water, stir well, and then the chicken. Cook in the oven for 15.5 minutes.

Place the chicken on a plate, cover, and set aside. Place the sauce on high heat to a boil and cook until reduced to 50%. Stir in dates and lemon juice.

Place 1 cup cooked couscous on place. On top place 4 oz sliced chicken breast, and cover with a liberal serving of the delicious sauce.