How I long for the days of youthful adventures before adulthood... and that clandastine crossing to Morocco...
This recipe is a tribute to the flavors of Morocco and the star ingredient isåÊBeyond The Olive Chocolate Orange Balsamic Vinegar!åÊ It is so much more than a dessert topping. åÊIt can even be used as a subsitute for a Mexican mole. Live on the edge and add a drizzle to some watermelon or go savory-main-courose with this recipe.
Ingredients
Grilled chicken - we prefer skin on thighs (2-4 pieces)
1 cup of basmati riceåÊ
2 cups chicken stockåÊ
4 pitted dates
1/4 cup toasted pine nutsåÊ
1/2 t cumin
1/2 t cinnamon
1/2 t turmericåÊ
1/2 t salt
1/2 t white pepperåÊ
1/4 cup chocolate orange balsamic vinegaråÊ
Make basmati rice - add the rice andåÊchicken stock to a pan and bring to a boil. åÊTurn heat down and simmer for 
20 minutes. Turn off heat. åÊAdd all the spices and salt. åÊCut the dates into small dice then mix in to the rice while fluffing. Put lid back on until ready to serve.
Grill the chicken. Plate the rice and top with finished chicken.
Drizzle chocolate orange balsamic on top of the chicken.
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