Description
This quick and easy one-pan, 30 minute Moroccan chicken skillet is loaded with spicy-sweet flavor. It’s a gluten-free, paleo-friendly and Whole30 compliant weeknight dinner!
Ingredients
- 8 ounces, weight Chicken Breast (about 2 Small Breasts)
- ½ Tablespoons Extra Virgin Olive Oil
- 2 cups Cauliflower, Cut Into Bite-sized Pieces
- ¾ cups Carrot, Sliced
- ½ cups Sweet Onion, Roughly Chopped
- 1-½ teaspoon Fresh Ginger, Minced
- 1-½ teaspoon Ground Cumin
- 1 teaspoon Cinnamon
- ¼ teaspoons Paprika
- ⅛ teaspoons Allspice
- ¾ cups Orange Juice, Not From Concentrate
- ½ cups Crushed Tomatoes
- 2 Medjool Dates, Sliced
- ½ cups Cilantro, Minced, Plus Additional For Garnish
- 2 Tablespoons Roasted Pistachios, Roughly Chopped
- ½ Small Cucumber, Thinly Sliced
- Salt And Pepper
Preparation
Using a meat mallet (or a rolling pin) pound out the chicken breasts until they are flat. Sprinkle with salt and pepper.
Heat olive oil in a large skillet on medium/high heat. Cook chicken breast until golden brown, about 1 to 1 1/2 minutes. Flip and repeat on the other side. Transfer to a plate.
Turn heat down to medium and add 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 orange juice, crushed tomatoes and sliced dates. Turn heat up to high and bring to a boil. Boil 2 minutes. Reduce the heat to medium and simmer, stirring frequently, until the sauce begins to reduce and thicken, about 5 minutes. Season to taste with salt and pepper.
Place the chicken back into the pan, nestling it into the veggies and spooning some sauce over 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 and divide chicken between plates. Top each with the chopped pistachios and place the sliced cucumbers on the side. Garnish with extra cilantro, if desired, and devour.
