I do a lot of cooking and most dishes are for two so often I have leftovers. Saturday’s lunch was two dishes. Chicken Tagine with Cherry Tomatoes, and Dates over Couscous, with Marinated Cucumbers, Cherry Tomatoes, and Nicoise Olives on the side.
I made the Chicken Tagines yesterday.
- 10 oz. Chopped Chicken Breast.
- ¾ Cup Couscous.
- 6 oz. Cherry Tomatoes.
- 1 Yellow Onion.
- 1 bunch Cilantro and Mint.
- 2 cloves Garlic.
- 1 oz. Dried Noor Dates
- 2 Tbsp. White Wine Vinegar.
- 1 1 in piece Ginger.
- 2 Tbsp. Tomato Paste.
- 2 Tsps. Ras El Hanout.
Mise en place
- Peel and roughly chop Garlic.
- Peel and finely chop Ginger.
- Peel and finely dice Onion.
- Rough chop the Dates.
- Half the Tomatoes and season with salt and pepper.
- Pick the Mint leaves off the stems and discard the stems.
- Roughly chop the Cilantro.
- In a small pot boil 1 cup of water and the Couscous. Once boiling cover and turn off the heat for 7 minutes.
- In a large pan heat 2-Tsp. Olive Oil and cook for 7 minutes. Set aside on a plate leaving any browned bits (the fond) in the pan.
- Begin the Tagine. Add 2 Tsp. Olive Oil to the pan the chicken was cooked in then add the Garlic, Ginger, and Onion and cook until lightly browned.
- Add the Tomato Paste, and Ras el Hanout and cook for 2 minutes stirring constantly.
- Add the seasoned Tomatoes, the dates, and ½ cup of water. Cook 2 minutes until slightly thickened.
- Finish the Tagine. Add the cooked Chicken and Vinegar and cook 1 minute stirring constantly.
Divide the cooked Couscous between to dishes. Top with the Tagine. Garnish with Mint and Cilantro.
The marinated Cucumber, Nicoise Olives, and Cherry Tomatoes were pare of the Summer Vegetable Tartines I made last week. I think the extra week in the refrigerator helped.