Harissa and Date Pan Chicken - The Clean Gourmet

Harissa and Date Pan Chicken

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Spicy and a little sweet, this is a meal for two that requires little chopping and prep.  It’s a beautiful date night (no pun intended) meal for the novice cook looking to impress ;).

Serve it over polenta, as I have here, or mashed Yukon potatoes.  The total active cooking time for the chicken is about 15 minutes, so I recommend getting the polenta or mashed potatoes going before you begin prep for cooking the chicken (unless you’re using instant polenta).  Even more fool-proof, simply serve with a hunk of crusty bread and a side salad.

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Harissa and Date Pan Chicken

Serves 2

Ingredients:

2 boneless chicken thighs, halved lengthwise, against the grain

1 1/2 tablespoons (a.k.a. 4 1/2 teaspoons) harissa paste

1/2 tablespoon (a.k.a. 1 1/2 teaspoons) avocado oil or olive oil

1 clove garlic, minced

1 beefsteak tomato, quartered and cut into 1/4-inch slices

1 medjool date or 3 deglet noor dates, finely chopped

1 tablespoon sherry vinegar

1/4 cup picked fresh parsley, minced

salt and black pepper, to taste

Procedure:

Marinate the chicken in harissa paste 30 minutes or up to overnight.

Heat a large pan, preferably cast iron, over medium-high heat.  Toss the marinated chicken with the oil and sear in pan, about 5 minutes.

Flip chicken thighs and arrange in a concentric circle towards the edges of the pan.  Add garlic, tomato, and dates to the middle of the pan and cook, tossing frequently, for about 5 minutes while the chicken sears.

Reduce heat to medium and begin to toss the chicken with the tomatoes, which should be breaking down.  Add sherry vinegar, parsley, salt, and a couple grinds of black pepper and cook an additional 5-6 minutes, until the thighs are cooked through and the tomato has fully broken down.

Serve over polenta or mashed potatoes and be sure to include some sautéed greens or a leafy green salad to make it a complete meal.

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