Tan-Tan Moroccan Spiced Chicken with Preserved Lemon & Dates
- 2 lbs. boneless, skinless chicken breast, cut into 1½-inch wide strips
- 2 Tbsp. Tan-Tan Moroccan Seasoning
- 2 Tbsp. olive oil
- 2 Tbsp. warm water
- 1 Tbsp. butter
- 1/4 cup chicken broth
- 1/4 cup red onion, diced
- 1 x rind of preserved lemon, cut into strips
- 15 sprigs fresh flat leaf parsley
- 2 tsp. lemon juice
- 2 tsp. preserved lemon pulp
- 20 dates, cross cut into circular pieces
- extra flat leaf parsley for garnish
Preheat oven to 400 degrees. Mix together Tan-Tan, olive oil and warm water to make a paste; set aside. Melt butter in a Dutch oven or deep skillet over medium-high heat. Add Tan-Tan paste and chicken and stir to coat. Cook chicken strips for 1 min. on each side. Stir in stock and onions, and then lay parsley leaves on top. Cover and bake until chicken is tender, 20 to 25 min. Remove from oven and reduce heat to 200 degrees. Discard parsley, transfer chicken to an ovenproof dish and return to oven to keep warm. Bring remaining sauce in Dutch oven to a simmer on the stovetop. Add lemon juice, preserved lemon pulp and dates. Simmer for 4 to 5 min. until dates are heated through. Turn off heat and stir in preserved lemon rind. Remove chicken from oven and place on a serving platter. Spoon sauce over dish and garnish with fresh parsley leaves.
Serve with couscous and a sprig of fresh parsley.