Spiced Chicken and Date Delight


2 Servings
Prep time45 minutes


Spiced Chicken and Date Delight


2 Chicken Breast (skinless, boneless, halved and flattened)
1⁄2cChicken Stock
12 Baby Carrots (trimmed)
1cSweet Onions (sliced)
2TFresh Lemon Juice
8ozHadley's Pitted Deglet Noor Dates (chopped)
1⁄2cHadley's Almond Slivers
1⁄4tCumin powder
1⁄4tGround Cinnamon
1⁄4tGround coriandor
1⁄4tGround turmeric
1⁄4tGround cayenne


Mix together spices. Dust the chicken with the ground spices. Spray lightly with vegetable oil. Sprinkle with coarse salt. Bring the chicken stock, carrots and onions to a boil in a heavy skillet. Lower heat and simmer for 5 minutes or until the vegetables are tender-crisp. Stir in honey, lemon juice and dates. Simmer for 1 minute or until the mixture is hot. Meanwhile, grill, broil or pan-fry the chicken for 5 minutes per side or until cooked through. Remove from heat source and slice each fillet on the bias into thin strips. Arrange the sliced chicken, date mixture and sauce over the hot rice on a platter or individual serving plates. Sprinkle with the slivered almonds and garnish with green carrot tops. Makes 2 servings.