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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the dates in half, discard the stone and then chop into six pieces. | 2. Slice the chicken into short strips. | 3. Heat two tablespoons of olive oil in a frying pan and stir in the onion. | 4. Cook until slippery and soft, then add in the pine kernels and lemon zest, salt and pepper. | 5. Turn down the heat and cook for about five minutes, before adding in the chicken. | 6. Cook until the meat is lightly browned. | 7. Squeeze the juice from half the lemon over the top, stir in the harissa, stock and dates. | 8. Simmer for 10-15 minutes, stirring occasionally, until the water is reduced by half. | 9. You should end up with a thick, rusty coloured sauce. | 10. Meanwhile, prepare the couscous by placing it in a bowl and adding 300ml boiling water, remaining olive oil and salt. | 11. Cover and leave for 15 minutes, then use a fork to loosen the grains and mix in the butter. | 12. Serve the chicken mixture over the couscous, garnished with some chopped coriander and a lemon wedge. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red onion	1		sliced	60.0	14.01	1.65	0.15
lemon	1		unwaxed zested	1.2808	0.4116	0.0486	0.0132
date	4			1658.16	441.1764	14.405999999999999	2.2932
chicken breast	2		boneless skinless	-	-	-	-
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
pine nut	50			45427.5	882.9	924.075	4614.975
salt pepper				-	-	-	-
harissa	1	teaspoon		-	-	-	-
chicken stock	350	ml		127.8171	12.5332	8.9472	4.2606
couscous	200			130096.0	26790.78	4414.96	221.44
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
coriander	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.