4 chicken fillets
Salt and black pepper
1 tbsp olive oil
1 small head of cauliflower, cut into bite-sized florets
2 carrots, sliced
2 red onions, roughly chopped
1 x 4cm piece of fresh ginger, grated
1 tbsp ground cumin
1½ tsp cinnamon
½ tsp paprika
Pinch of ground allspice
360ml orange juice, not from concentrate
1 x 400g tin of chopped tomatoes
4 tbsp raisins
Large handful of coriander, chopped
4 tbsp pistachios, roughly chopped
Baked potatoes or rice
- Place the chicken fillets between two sheets of cling film and pound with a rolling pin until flat. Season with salt and pepper.
- Heat the olive oil in a large pan over a medium-high heat. Cook the chicken fillets for about two minutes on each side until golden brown. Transfer to a plate.
- Reduce the heat to medium and add the cauliflower, carrot, onions, ginger, cumin, cinnamon, paprika and allspice to the pan. Cook for 3-4 minutes, stirring frequently, until the veggies just begin to soften and the spices are fragrant.
- Stir in the orange juice, tinned tomatoes and raisins. Turn the heat up to high and bring to a boil. Cook for two minutes, then reduce the heat to medium and simmer for five minutes, stirring frequently, until the sauce begins to reduce and thicken. Season to taste.
- Return the chicken to the pan, nestling it into the veggies and spooning some sauce over the top. Cover the pan and turn the heat to medium-low. Cook for 10 minutes until the chicken is cooked throughout.
- Stir in the coriander, then divide the chicken between serving plates. Top each with chopped pistachios and serve with roast potatoes or rice.
Per serving: 468kcals, 16.4g fat (3.6g saturated), 37.9g carbs, 21.8g sugars, 44.6g protein, 7g fibre, 0.23g sodium