Chicken over Moroccan Rice

How I long for the days of youthful adventures before adulthood... and that clandestine crossing to Morocco...

This recipe is a tribute to the flavors of Morocco and the star ingredient is Beyond The Olive Chocolate Orange Balsamic Vinegar! It is so much more than a dessert topping. It can even be used as a substitute for a Mexican mole. Live on the edge and add a drizzle to some watermelon or go savory-main-course with this recipe.

Ingredients

Grilled chicken - we prefer skin on thighs (2-4 pieces)

1 cup of basmati rice

2 cups chicken stock

4 pitted dates

1/4 cup toasted pine nuts

1/2 t cumin

1/2 t cinnamon

1/2 t turmeric

1/2 t salt

1/2 t white pepper

1/4 cup chocolate orange balsamic vinegar

Make basmati rice - add the rice and chicken stock to a pan and bring to a boil. Turn heat down and simmer for 20 minutes. Turn off heat. Add all the spices and salt. Cut 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.