With over a thousand ways to make chicken, it is a wonder how chicken breast can become boring at the dinner table. This Paleo creation combines exotic spices, fresh citrus, sweet dates, and tequila to make these chicken breasts far from ordinary. If your feeling adventurous in the kitchen, this is the perfect chicken recipe to transport you to an island destination.
1.5 pounds of free range chicken breast
1 large fresh orange, zest and juiced
2 tablespoons fresh grated ginger
1 small sweet onion sliced
1 cup pitted dates chopped (Trader Joe's Medjool dates)
1 fresh garlic clove minced
1/2 cup gold Tequila
1 cup organic gluten free chicken stock
1/4 teaspoon ground cloves
1/4 teaspoon Gram Marsala
1/2 fresh lime
Sea salt and pepper to taste
1.) In a small pan, mix together dates, juice from orange (zest first and reserve zest), 1 tablespoon grated ginger, cloves, Gram Marsala, 1/2 cup chicken stock and Tequila. Turn heat to medium and bring to a boil. Then reduce heat to a simmer for 10 minutes or until sauce is thickened. Remember to stir occasionally to prevent scorching.
2.) While sauce is cooking, season chicken breast with orange zest, ginger, sea salt, pepper and garlic powder to taste.
3.) In a large cast iron skillet, heat 1 tablespoon of EV coconut oil over medium-high heat. Once skillet is hot add chicken breast. Cook for 5 minutes or until chicken lifts easily from the pan and is lightly browned. Cook chicken on other side for 5 more minutes or until done. Remove chicken from pan and reserve on a plate.
4.) Add onions and garlic to skillet. Cook for 2-3 minutes or until onions start to caramelized Add in remaining 1/2 cup of chicken stock (or dry white wine) and bring to a boil, scraping up brown bits. Stir in orange date sauce and place chicken back in skillet. Squeeze fresh lime over chicken and turn off heat. Flip the chicken in the sauce to completely cover and serve.
*Serve with roasted, steamed, or cold "al dente" broccoli on the side. Oh, and don't forget the NorCal!