Indian-spiced chicken salad with dates and pistachios

Delight your taste buds with this flavorful Indian-spiced chicken salad featuring the perfect balance of sweet dates and crunchy pistachios.

Ingredients:

• 3 Cardamom pods, removed from shells
• 1.5 teaspoons whole cumin seeds
• 1 tablespoon whole coriander seeds
• .5 teaspoons whole fennel seeds
• .5 teaspoons whole mustard seeds
• .5 teaspoons black peppercorns
• 3 dried medjool dates, pitted and soaked in boiling water for a few minutes
• i can full-fat coconut milk (13.6oz)
• 2 teaspoons fresh ginger, grated
• 2 tablespoons fresh lemon juice
• 4 cloves of garlic
• 1 teaspoon tumeric powder
• .5 teaspoons chili flakes
• 1 teaspoon salt
• 1 tablespoon oil, for cooking
• 910g chicken thighs, trimmed of excess fat
• 3 tablespoons yogurt
• 2 tablespoons mayonnaise
• fresh lemon juice, to taste
• salt and pepper, to taste
• 1 small carrot, shredded
• 1 scallion, diced
• 1-2 stalks of celery, diced
• 2 tablespoons fresh parsley, finely diced
• 5 dried medjool dates, pitted and roughly chopped
• .25 cups pistachios, roughly chopped

Instructions:

1. In a small skillet over medium heat, toast whole spices (cardamom, cumin seed, coriander seed, fennel seed, mustard seeds, black peppercorns) until aromatic; let them cool down. Crush spices coarsely using mortar and pestle or a spice grinder.
2. Combine soaked dates, coconut milk, ginger, and lemon juice in a blender. Blend until smooth. Add the toasted spices, turmeric powder, chili flakes, and salt and blend for a few more seconds. Keep 3 tablespoons of the marinade aside and refrigerate for later use in the dressing.
3. Mix chicken thighs with the rest of the marinade in a large bowl, ensuring they are completely covered. Cover the chicken directly with plastic wrap and marinate in the refrigerator for 4 hours or overnight.
4. Take out the chicken from the marinade, removing any excess. Heat oil in a skillet over medium-high heat. Cook the chicken for 4 minutes on each side, or until cooked through. Transfer to a plate and let it rest for 5 minutes, then cut into 1-inch pieces. Place the chicken in a covered container until thoroughly chilled.
5. Prepare the dressing while the chicken is cooling. Combine the reserved marinade, yogurt, and mayonnaise. Add fresh lemon juice, salt, and pepper to taste. Tip: You can replace the yogurt with more mayonnaise for a dairy-free option.
6. Put together the salad by mixing the chicken, dressing, carrots, scallions, celery, parsley, dates, and pistachios in a large bowl. Note: Wait to add the pistachios until just before serving as they will lose their crunch when refrigerated.
7. Serve on a bed of greens or with thick-sliced bread.

Summary:

• Calories: 3948 kcal
• Fat: 288 g
• Protein: 174 g
• Carbs: 194 g
• Potassium: 5225 mg
• Magnesium: 568 mg