Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 4 (approximately 6 oz each) boneless, skinless chicken breasts thoroughly with paper towels to ensure a good sear.

2. 2

   In a small bowl, combine 1.5 teaspoons of ground cardamom, 1 teaspoon of garlic powder, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper, then rub this spice mixture evenly over all sides of the chicken breasts.

3. 3

   Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat until the oil is shimmering, then carefully place the seasoned chicken breasts in the hot skillet.

4. 4

   Sear the chicken for 5-7 minutes on each side, or until it is golden brown and cooked through with an internal temperature of 165°F (74°C), then remove the chicken from the skillet and set it aside to rest.

5. 5

   In the same skillet, without cleaning, add 2 tablespoons of harissa paste, 4 finely chopped pitted Medjool dates, 1 tablespoon of fresh lemon juice, and 2 tablespoons of water, bringing the mixture to a simmer over medium heat and stirring occasionally for 2-3 minutes until the dates soften and the sauce slightly thickens into a glaze.

6. 6

   Slice the cooked chicken breasts into desired portions and generously drizzle the warm harissa-date glaze over the chicken.

7. 7

   Garnish the entire dish with 0.25 cup of freshly chopped parsley and sprinkle 0.25 cup of toasted slivered almonds over the top before serving.