Moroccan Chicken Patties With Date Confit

• 1 1/2 pounds boneless, skinless chicken breast halves
• 4 garlic cloves, finely chopped
• 1-inch piece fresh ginger root, peeled and grated
• 2 teaspoons Ras el hanout
• 3 tablespoons olive oil
• 1/2 teaspoon light brown sugar
• 16 small hearts of lettuce leaves
• 4-inch piece English cucumber, quartered lengthwise, seeded and diced
• 1 small red onion, finely chopped
• 1 handful cilantro leaves
• 20 ready-to-eat pitted dates, halved
• 1 tablespoon olive oil
• 2 shallots, chopped
• 1/2 teaspoon ground cinnamon
• 1 Thai chili, finely chopped
• 1 teaspoon light brown sugar
• 2 tablespoons pomegranate molasses
• sea salt and freshly ground black pepper

1. Put the dates in a bowl, cover with just-boiled water and leave for 1 hour.
2. Meanwhile, heat the olive oil in a skillet and fry the shallots, covered, for 20 to 25 minutes until very soft.
3. Drain the dates and add them to the pan, squashing them with the back of a fork to break them down.
4. Stir in 4 tablespoons water, the cinnamon, chili and sugar and cook for 5 minutes longer, or until it forms a thick jam consistency.
5. Add more water if it is too thick.
6. Stir in the pomegranate molasses and season to taste with salt and pepper.
7. You can blend the mixture if you prefer a smoother consistency.
8. Spoon the confit into a serving bowl and leave to cool.

chicken, garlic, ginger root, hanout, olive oil, light brown sugar, cucumber, red onion, handful cilantro, ready, olive oil, shallots, ground cinnamon, chili, light brown sugar, pomegranate molasses, salt

Taken from www.foodrepublic.com/recipes/moroccan-chicken-patties-with-date-confit-recipe/ (may not work)