Ras El Hanout Chicken With Tabbouleh

Makes: 1 portion (serving size as shown)

Ingredients

GROUP A: CHICKEN

• 4 - 5 oz boneless, skinless chicken thighs

• 1/2 tbsp + 1/4 tsp ras-el-hanout spice mix (make your own! or use store bought)

• 1/2 tbsp olive oil

• Salt & pepper, to taste

GROUP B: TABBOULEH

• 1/4 cup + 1 tbsp couscous

• 1 small Persian cucumber

• 3 - 4 tbsp finely minced tomato

• 1 tightly packed cup (2 handfuls) parsley

• Juice from 1/2 a lemon

• 2 tsp olive oil

• Salt & pepper, to taste

GROUP C: EVERYTHING ELSE

• 2 large Mejdool dates, pitted

• 1/2 tsp grainy charcuterie-style mustard

• 1/2 tsp olive oil

• 3 tbsp plain hummus

• 2 tbsp plain labneh (substitute: crème fraîche or plain Greek yogurt)

• 1 tbsp pomegranate seeds

• Habanero pepper hot sauce

Method

• Tenderize the chicken thighs slightly, sprinkle ras-el-hanout, salt, and pepper on both sides and rub/massage the chicken to coat evenly. Marinate for 20 - 25 minutes.

• Add the hummus and labneh to a small bowl, mix evenly, and make a creamy, smooth dip. Set it aside till it’s time to plate.

• Cook the couscous per the instructions on the packet; if there aren’t any, add 1/3 cup water and 1/4 tsp salt to a small saucepan or cook pot, and bring to a simmer. Add the couscous, stir it into the water fully, then immediately take the pot off heat, and fluff the couscous with a fork. Add 1/2 tsp of butter (optional), mix well, cover for 5 minutes, then fluff it again. Set it aside to cool at room temperature.

• Finely mince the parsley and cucumber. Add, along with the rest of Group B ingredients, to the cooled down couscous. Mix it well and set it aside,

• Mince the dates finely. Add them to a small bowl, along with the charcuterie mustard and olive oil, and mix well.

• Cook the chicken on a grill pan or plain cast iron pan, till it is juicy and tender. Add a dollop of the hummus/labneh dip to a shallow, wide bowl, and place the chicken over it. Scatter the tabbouleh generously all over the chicken, then top it with the date/mustard mixture. Add some pomegranate seeds and finish off by drizzling the habanero hot sauce all over. Eat while warm!