1/2 cup water
1 cup red wine vinegar
1/4 cup sugar
  Kosher salt and fresh ground black pepper
red onion, sliced
1/2 cup ice
ROSIE® Organic Boneless Skinless Chicken Breast Filet
2 tbsp. extra virgin olive oil
  Kosher salt and fresh ground black pepper
3 tbsp. extra virgin olive oil
yellow onion, diced
7 cloves garlic, sliced
3 tbsp. fresh ginger, grated or minced
1 1/2 cups basmati rice
1 tbsp. plus 1 tsp. dried harissa
1 tsp. ground turmeric
1 1/2 tsp. smoked paprika
1 1/2 tsp. ground cumin
1 1/2 tsp. ground coriander
1 can (15-oz) chickpeas, drained
1 can (15-oz) diced tomatoes
1/4 cup golden raisins
5 oz. green pitted olives, halved
1/2  orange, zest
3/4 cup chicken stock
1/4 lb. fresh dates, pitted and halved
1/2  lime, zest and juice
4 sprigs mint, leaves de-stemmed and torn
1 1/2 tbsp. extra virgin olive oil
  Pinch kosher salt
1/4 cup sliced almonds, toasted
1/4 bunch fresh mint leaves


1 Make the pickled onions. In a small saucepan, bring the water, vinegar, sugar, salt and pepper to a boil. Place the sliced onions in a small sealable container. Pour the hot solution over the onions and stir. Place the ice over the top of the onions and solution to weigh it down and cool it. Cover the container and place in refrigerator for 1 hour or until cool.
2 Preheat oven to 350 degrees. Add the olive oil to a large skillet or straight-sided sauté pan and heat over medium high heat until the oil begins to shimmer and smoke. Pat the chicken dry, add a touch of oil to it and season with salt and pepper. Place the chicken into the pan skin side down. Season the back side of the chicken breast with salt and pepper. Cook the chicken breast for about 5 minutes or until skin is brown and crispy.
3 Once seared, place the chicken onto a sheet pan brown side up and place into the oven for about 10 minutes, or until the chicken reaches an internal temperature of 165 degrees. Set the chicken aside to rest for about 5 minutes before slicing.
4 Using the same pan you seared the chicken in, heat the olive oil until it begins to smoke and shimmer. Add the onions, garlic, and ginger to the pan and sauté for about 2 to 3 minutes or until the onions turn translucent. Place the rice, harissa, turmeric, smoked paprika, ground cumin, and coriander into the pan and toast for about 2 minutes.
5 Add the chickpeas, diced tomatoes, raisins, olives, and orange zest to the rice mixture and stir to combine everything for about 1 minute. Add the water and chicken stock and turn the temperature of the pan to medium. Cover the pan with the lid and let cook for 15 – 20 minutes or until dry. Once fully cooked, remove the rice from the stove and let sit with the lid on for an additional 5 minutes.
6 Marinate the dates. Place the dates, lime zest, lime juice, mint, olive oil, and salt into a small bowl and toss together. Let sit until you are ready to plate up.
7 Top plate, slice the chicken and place it around the top of the rice. Spoon the dates over the top, spreading them evenly across the surface. Add some of the pickled onions around the top of the rice as well as a sprinkling of the almonds. Finish with the fresh mint leaves. Serve immediately.


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