Moroccan Chicken with Date & Pistachio Cous-Cous

When I lived in Ballito, South Africa I was inspired by many local chefs.

One in particular, Chef Jacqui Rey of Food Matters, inspired me to push my limits, experiment and be goal driven.

The Harissa Paste I am making and selling on Neighbourfood.ie, Cork City market is a wonderful item and so versatile. This recipe does it justice. Thanks Chef Jacqui Rey for sharing it in the Life 'n Style newspaper all those years ago!

Ingredients:
12 chicken thighs
200 g Harissa Paste

2 white/brown onions finely sliced
3 cloves garlic, chopped finely
1 thumb fresh ginger, finely sliced
1 sprig fresh thyme
60 ml olive oil
1 bayleaf
2 tins whole, peeled tomatoes chopped
1 can chickpeas

600g cous-cous
1 sprig fresh rosemary, chopped
5ml fresh origanum, chopped
60ml roasted shelled pisatchio nuts
8 fresh dates, sliced

Method:
Chicken:
Rub the thighs with the Harissa paste and roast in the oven at 180'c for 20 mins.

Sauce:
Saute onions in olive oil until pale golden and add sliced ginger and garlic.
Cook for 5 mins.
Add tomatoes, bay leaf, and thyme. Simmer for 20 mins, check seasoning.

Transfer the chicken thighs into a oven proof dish with a lid (Le Crueset or similar).
Be sure to scrape out all the delicious Harissa paste and juices along with the chicken.
Cover the chicken with the sauce, stir in the chickpeas and return to the oven.
Cook for 40 mins at 160'c.

Cous-Cous:
Bring 600ml water to the boil in a sauce pan with rosemary and origanum.
When it reaches boiling point, turn off the heat and add in the same amount of cous-cous as water.
Pop the lid on and allow to swell. After a few minutes, add in dates and a small knob
of butter and fluff with a fork. Garnish with Pistachios.

Serve with a green, leafy salad with sliced red onion, spring onions, fresh mint, flat leaf parsley, olives, and orange segments. Dress with lemon juice and olive oil. ENJOY!

Recipe credit: of Chef Jacqui Rey of Food Matters, Ballito, South Africa

Image credit: Life 'n Style Newspaper