Ingredients
- 8 ounces chicken breast about 2 small breasts
- Salt and pepper
- 1/2 tablespoon extra-virgin olive oil
- 2 cups cauliflower cut into bite-sized pieces
- 3/4 cup carrot sliced about 1 large carrot
- 1/2 cup sweet onion roughly chopped
- 1 1/2 teaspoons fresh ginger minced
- 1 1/2 teaspoons ground cumin
- 1 teaspoon cinnamon
- 1/4 teaspoon paprika
- 1/8 teaspoon ground allspice
- 3/4 cup orange juice not from concentrate
- 1/2 cup crushed tomatoes
- 2 Medjool dates sliced
- 1/2 cup cilantro minced, plus additional for garnish
- 2 tablespoons roasted pistachios roughly chopped
- 1/2 a small cucumber thinly sliced
Instructions
- Using a meat mallet (or a rolling pin), pound out the chicken breasts until they are flat. Sprinkle with salt and pepper.
- Heat the olive oil in a large skillet on medium-high heat. Cook the chicken breast until golden brown, about 1-1.5 minutes. Flip and repeat on the other side. Transfer to a plate.
- Turn the heat down to medium and add the cauliflower, carrot, onion, ginger, cumin, cinnamon, paprika, and allspice to the pan. Cook, stirring frequently, until the veggies just begin to soften and the spices are fragrant, about 3 minutes.
- Stir in the orange juice, crushed tomatoes, and sliced dates. Turn the heat up to high and bring to a boil. Boil for 2 minutes. Reduce the heat to medium and simmer, stirring frequently, until the sauce begins reducing and thickening, about 5 minutes. Season to taste with salt and pepper.
- Place the chicken back into the pan, nestle it into the veggies, and spoon some sauce on top. Cover and reduce the heat to medium-low. Cook until the chicken is no longer pink inside, about 10 minutes.
- Stir in the cilantro, then divide the chicken between two plates. Top each with the chopped pistachios, and serve with the sliced cucumbers on the side.
- Garnish with extra cilantro, if desired, and enjoy!
