Moroccan Chicken Skillet

Using a meat mallet (or a rolling pin) pound out the chicken breasts until they are flat and an even thickness. Sprinkle with salt and pepper.

Heat the olive oil in a large pan on a medium/high heat, then cook the chicken breast until golden brown, on both sides then 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 vegetables just begin to soften and the spices are fragrant.

Stir in the orange juice, crushed tomatoes and sliced dates. Turn the heat up to high and bring to a boil and cook for a further 2 minutes. Reduce the heat to medium and simmer, stirring frequently for about 5 minutes until the sauce begins to reduce and thicken. Season to taste with salt and pepper.

Return the chicken to the pan, nestling it into the vegetables and spooning some sauce over the top.

Cover and reduce the heat to medium/low.

Cook for a further 10 minutes ensuring the chicken is cooked through.

Stir in the coriander and divide the chicken between two plates.

Top each dish with the chopped pistachios and place the sliced cucumbers on the side.

Garnish with extra coriander, if desired, and enjoy!