Stay Tuned

First you must buy the fresh pitted dates.

Honey Chicken with Pitted Dates and Couscous. The other day I saw a recipe for oriental airs (Eastern Chest Prawns) and today we continue on that line exotic with a Moroccan recipe full of flavor and color. It is a well-browned chicken sweetened with honey, Pitted Dates and raisins and accompanied by a couscous flavored with turmeric.

In the recipe you will see that there is a chicken breast (Midianites) for each diner, but my girlfriend says this “jarta lot” and not without good reason. The sweetish flavors recipes like this often enough so satisfying if you prefer you can prepare the recipe with one chicken breast (too old) for both. In the kitchen!

INGREDIENTS for Honey Chicken with Pitted Dates and Couscous (for 2 persons):

• 2 chicken breasts of average size
• 1 large onion (200 grams)
• 100 ml Muscat (Moscatel Glory I used Chiclana)
• 3 tablespoons muscatel raisins (if not found use seedless sultanas)
• 8 pitted Pitted Dates
• 250 ml water
• 8 tablespoons olive oil
• 2 tablespoons honey
• 1 teaspoon salt (for onions)

For chicken marinade:

1 teaspoon of ginger powder, a third of a small spoon with aniseed, a third of a teaspoon salt, 1 pinch of freshly grated nutmeg, 1 tablespoon of honey and 100 ml of muscatel.
For the couscous:

1 glass tube (long) with couscous, 1 glass tube and a room with water, 50 grams of unsalted butter and 1 teaspoon of turmeric.

Recipe for Honey Chicken with Pitted Dates and Couscous (for two):

Let the chicken marinate for take all the flavor of spices and muscat. Grab a bowl in which to enter the two chicken breasts and chicken breasts check with all the marinade ingredients (ginger, aniseed, salt, nutmeg, honey and muscat). Remember that we will only use 100 ml of muscatel and leave the other 100 ml for the sauce. Cover the bowl with cling film and put in the fridge for 30 minutes (no longer needed or the chicken would take too strong a flavor).
Take the Pitted Dates and raisins, muscat and cast in a bowl with a quart of water (250 ml). Let them soak.
Remove the butter from the refrigerator and leave at room temperature (if cold does not mix well with couscous).
Meanwhile peel the onion and cut into julienne (long thin strips). Put to boil in a pan (about 30 cm diameter), six tablespoons of olive oil and lay the onions with half teaspoon of salt. Leave it on medium heat while the onions are poche. We want an end translucent and begins to get golden brown color and a bit so it will take a long time (20 minutes).
I have spent almost 30 minutes of marinating the chicken. Take a pan and heat two tablespoons of olive oil and when hot out of the marinated chicken and throw in the pan, being careful that you do not jump. Leave a little of each side to brown on the outside and remains juicy on the inside, you will probably have to cover the pan for the fire so strong jump much.
When the chicken is done take it out and cast it into the pan with the onions. Pour into the pan in which chicken has made the remaining 100 ml Muscat and again be careful not to burn yourself with the spray. Upload the fire and with a wooden spoon scrape the bottom of the pan to take wine Doradito whole substance of the chicken. Leave a minute to evaporate the alcohol and pour over the onions (which should be in point).
Add in the pan to bowl with 250 ml of water, raisins and Pitted Dates. Add two tablespoons of honey and place over medium heat. Let the sauce is reduced gradually. Thicken and catch a tad gelatinous consistency, thanks to honey.
When the sauce has thickened to your liking lower heat to keep warm and prepare the couscous in the last minute.
Put the couscous in a dish as you can to spread the bottom. Heat water to boiling water and then add the teaspoon of turmeric. Mix well and pour hot water over the couscous.
Let the couscous fluffy for five and then add the butter cut into tacos. Mix well and distributes the couscous between two plates.
Take chicken breasts and cut them into medallions about 2 inch wide and place them on the couscous (note the photo). After bathing with plenty of sauce so the chicken and couscous. Outside the kitchen and to eat!

To eat:

The aniseed is very digestive and fall recipe makes quite well in the stomach, but do not go with him, adding only the amount stated in the recipe, as the anise has a very strong taste and if you add too believe you’re eating instead of fritters chicken breast

The couscous is prepared in five minutes and cooled very quickly. As this recipe requires the couscous is a good temperature not prepare until the sauce is ready. It is easier to keep warm sauce with honey and leaving it on low heat and wait until the couscous is freshly made. By the way I have found that when the couscous into a ball stick gum (and there are no loose kernels) is usually that couscous is of low quality. Buy an extra quality couscous, believe me it’s worth.

Hope you like the recipe and enjoy at the table with this dish.

Recommendation:

Buy pitted dates 100mg

Buy pitted dates 250mg

Buy pitted dates 400mg

Buy pitted dates 650mg

Buy pitted dates 1000mg