Tan-Tan Moroccan Spiced Chicken with Preserved Lemons & Dates

Ingredients: 2 tbsp. Tan-Tan Moroccan Seasoning 2 tbsp. olive oil 2 tbsp. warm water 1 tbsp. butter 2 lbs. boneless skinless chicken breast, cut into 1 1/2 inch wide strips 1/4 cup chicken broth 1/4 cup diced red onion 15 sprigs of fresh flat leaf parsley 2 tsp. lemon juice 2 tsp. preserved lemon pulp 20 dates cross cut into circular pieces 1 rind of preserved lemon, cut into thin strips Extra fresh flat leaf parsley for garnish

Directions: Preheat oven to 400 degrees. Make a Tan-Tan paste by mixing together 2 tbsp. each of Tan-Tan Moroccan spice, olive oil and warm water. Melt butter in a Dutch oven over medium-high heat. Add Tan-Tan paste and chicken and stir to coat. Cook chicken strips 1 minute on each side. Stir in broth and onions, and then lay parsley leaves on top. Cover and bake until chicken is tender, 20-25 minutes. Remove from oven and reduce heat to 200 degrees. Discard the parsley, transfer chicken to an ovenproof dish and return to oven to keep warm. Bring the remaining sauce in the Dutch oven to a simmer on the stove top. Add the lemon juice, pulp and dates. Simmer for 4-5 minutes until the dates are heated through. Turn off heat and stir in lemon rinds. Remove chicken from the oven and place on a serving platter. Spoon sauce over dish and garnish with parsley leaves. Serving Suggestions: With couscous and a sprig of parsley. Yields: 4-6 servings Thanks to: Mike Johnston, Savory Spice Shop Founder

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