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Dinner Date

October 6, 2011

Braised Chicken with Dates and Moroccan Spices (photo by: Kiyoshi Togashi)

Dates are in season now through the end of December and so I decided to make a version of one of my favorite recipes from the November 2010 issue of  Bon Appetit. You can find the recipe online here.

In my version, I swapped tempeh for chicken, used fresh ginger instead of powdered, pretty much doubled the amount of spices overall and added sweet potatoes that I bought from the farmer’s market. Though this photo was taken minutes ago, it’s actually the leftovers from last night (so, much of the juices were soaked up by the tempeh). I ate this over short grain brown rice and a combination of steamed mustard greens and kale. Give it a go and put your own spin on it. Turkey would be a great option for the main protein. Try over quinoa instead of couscous or rice. Steamed broccoli  and cauliflower would pair nicely with this dish.

Pan Fried Tempeh with Dates, Sweet Potato and Moroccan Spices

4 Comments leave one →
  1. Emma permalink
    October 6, 2011 6:50 pm

    Looks and sounds absolutely delicious!

  2. Marn permalink
    October 6, 2011 7:19 pm


  3. ali permalink
    October 7, 2011 11:50 am

    mmmmm. perfect timing -i just bought dates (for the very first time!!!) can we also talk about how much more appetizing (and beautiful) your photo looks? seriously…

  4. October 7, 2011 12:25 pm

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