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 compliant weeknight dinner!
Course Dinner
Cuisine Moroccan, North African, Worldwide
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 2serves
Calories 427kcal
Ingredients
1/2tbspolive oil
2small chicken breast
2cupscauliflowercut into bite-sized pieces
3/4cupcarrotsliced
1/2cupyellow onionroughly chopped
1 1/2tspfresh gingerminced
1 1/2tspground cumin
1tspcinnamon
1/4tsppaprika
3/4cuporange juice
1/2cupcrushed tomatoes
2datessliced
1/4cupcilantrominced + additional for garnish
2tbsproasted pistachiosroughly chopped
1small cucumberthinly sliced
salt and pepper
Instructions
Using a meat mallet (or a rolling pin) pound out the chicken breasts until they are flat. Sprinkle with salt and pepper.
Heat up 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 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 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 the chicken between two plates. Top each with the chopped pistachios and place the sliced cucumbers on the side.