Rosh Hashanah is the Jewish New Year and like most Jewish holidays, food is at the centre of it. Friends and family gather together to eat (often, overeat) the plethora of dishes that celebrate the year ahead. Foods like honey, apples, dates and round challahs are offered to symbolize the sweetness of the new year. This one-skillet chicken recipe has that sweet touch from the medjool dates and spices, like cinnamon, cardamom and cloves. Cooking all together in one pan means it’s a no-fuss recipe that comes together quickly, with an abundance of sweet, sour and salty flavours. This will be your new go-to recipe to ring in the High Holidays.
Season the chicken with sea salt and pepper.
Place a large, wide skillet over medium heat, add olive oil, swirl it around, drop in the onion and sauté until translucent, about 5-7 minutes.
Toss in the spices, if the pan is too dry, add a small glug of olive oil and toast the spices for about 30 seconds.
Add in the chicken and sear it for 2 minutes per side.
Pour in the quinoa, broth and preserved lemon peel. Cover the skillet, bring to a boil and simmer on low for 30 minutes. When the chicken has 15 minutes left, toss in the olives and dates and continue to cook. Season with salt to taste.
Top with fresh parsley and serve.