Cumin and Bitter Orange Chicken with Cauliflower-Celery Purée, Sautéed Bok Choy and Toasted Almonds

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F.

2. 2

   2. In a bowl, combine 15 ml (1 tbsp) olive oil, minced garlic, bitter orange juice, orange zest, ground cumin, sweet paprika, half of the salt, black pepper, and fresh thyme. Rub the 4 chicken breast portions with this marinade and let rest for 10 minutes.

3. 3

   3. Place the cauliflower and celery in a saucepan with the low-sodium chicken broth. Bring to a boil, reduce the heat, and cook covered for 12 to 15 minutes, until the cauliflower is very tender.

4. 4

   4. Meanwhile, heat an oven-safe skillet over medium-high heat with 5 ml (1 tsp) olive oil. Sear the chicken for 2 minutes per side. Transfer the skillet to the preheated oven and roast at 220°C / 425°F for 10 to 12 minutes, or until the chicken is cooked through. Remove and let rest for 5 minutes.

5. 5

   5. In a small dry skillet, toast the sliced almonds over medium heat for 2 to 3 minutes, stirring often, until golden. Set aside.

6. 6

   6. Drain the cauliflower and celery, reserving 60 ml (1/4 cup) of the cooking broth. Blend the cauliflower, celery, plain Greek yogurt, and 5 ml (1 tsp) olive oil until smooth. Add a little reserved broth if needed to adjust the texture. Season with a pinch of salt.

7. 7

   7. Heat the remaining 5 ml (1 tsp) olive oil in another skillet over medium-high heat. Add the bok choy and sauté for 3 to 4 minutes until tender but still slightly crisp. Stir in the lemon juice and a pinch of salt, then remove from the heat.

8. 8

   8. Spoon the cauliflower-celery purée onto each plate. Top with one portion of cumin and bitter orange chicken, add the sautéed bok choy on the side, and finish with the toasted almonds over the top.