I love to branch out and try some other cuisines and expose my son to different cultures of food. This North African dish is really tasty and easy to make. Mom bonus for some added veggies. The dish comes together quick and easy for those busy nights.
North African Chicken Skillet with Sweet Potato Noodles
(Adapted from Whole 30 Fast & Easy by Melissa Hartwig)
1 ¼ to 1 ½ pounds boneless, skinless chicken breasts
1 ½ teaspoons smoked paprika
1 teaspoon salt
¾ teaspoon ground cinnamon
2 tablespoons extra-virgin olive oil
3 medium shallots, sliced
1 package (10 ounces) sweet potato noodles, or 1 large sweet potato, peeled and spiralized
1 can (14.5 ounces) whole 30-compliant diced tomatoes, undrained
½ cup chopped pitted unsweetened dates
¼ cup fresh orange juice
Sliced almonds, toasted, optional
Finely chopped fresh parsley, optional
Place each chicken breast between two pieces of plastic wrap and use the flat side of a meat mallet to flatten to an even ½-inch thickness.Sprinkle both sides of the chicken with the paprika, salt and cinnamon.
Heat the olive oil in an extra-large heavy skillet over medium-high heat. Add the chicken and shallots. Cook, turning once, until the chicken is lightly browned, but not cooked through, 2 to 4 minutes. Transfer the chicken to a plate and cover with foil to keep warm.
Add the sweet potato noodles, tomatoes, dates and orange juice to the skillet with the shallots; stir to combine. Return the chicken to the skillet. Bring to a boil over medium heat, cover, and reduce the heat to low. Cook until the chicken is no longer pink and the sweet potato noodles are just tender, 6 to 8 minutes.
Serve with sliced almonds and parsley, if desired.