Ingredients

Ingredients

• 10 oz Chopped Chicken Breast
• 3/4 c Couscous
• 6 oz Cherry Tomatoes
• 2 Garlic
• 1 Yellow Onion
• 1 Cilantro & Mint
• 1 oz Dried Deglet Noor Dates
• 2 tbsp Tomato Paste
• 2 tbsp White Wine Vinegar
• 2 tsp Ras El Hanout
• 1 1-Inch Piece Ginger

Instructions

Instructions

1

Prepare the ingredients:

Wash and dry the fresh produce. Peel and roughly chop the garlic. Peel and finely chop the ginger. Peel and small dice the onion. Halve the tomatoes; place in a bowl and season with salt and pepper. Roughly chop the dates. Pick the mint leaves off the stems; discard the stems. Roughly chop the cilantro leaves and stems.

2

Cook the couscous:

In a small pot, combine the couscous and 1 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cover and turn off the heat. Let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff the cooked couscous with a fork; season with salt and pepper to taste. Set aside in a warm place.

3

Cook the chicken:

While the couscous cooks, pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken; cook, stirring occasionally, 4 to 6 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Set aside in a warm place.

4

Start the tagine:

Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the garlic, ginger, and onion; season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until lightly browned and fragrant. Add the tomato paste and ras el hanout. Cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant.

5

Finish the tagine:

Add the seasoned tomatoes, dates, and ½ cup of water to the pan; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly thickened and saucy. Add the cooked chicken and vinegar. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined and heated through. (If the tagine seems dry, gradually add up to 2 tablespoons of water to achieve your desired consistency.) Turn off the heat; season with salt and pepper to taste.

6

Plate your dish:

Divide the cooked couscous between 2 dishes. Top with the finished tagine. Garnish with the mint (tearing the leaves just before adding) and cilantro. Enjoy!