Without going into too many pathetic details of my life, a couple years ago, I fell in love.  Problem was, she didn’t feel the same.  Even dropped the f-bomb (friends) on me.  That one hurt.

Shortly after that, she decided to move to Vancouver (no, it was not because of me!).  Before she left, we got together and she gave me a recipe book as a going away present.  This recipe is from that book.  That, and the fact that it’s pretty damn tasty, make it one of my favorite dishes.

Don’t let the number of ingredients intimidate you – it’s surprisingly easy to make.

1/2 cup flour
1 tsp ground coriander
1 tsp coarsely ground pepper
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp ground cumin
4 boneless, skinless chicken breasts, cubed
1/4 cup peanut oil
2 1/2 cups chicken stock
1/4 white wine vinegar
1/2 cup chopped pitted dates
1 tbsp honey
1 tsp Worcestershire sauce
1 tsp bottled horseradish
4 ounces arugula or mustard greens, chopped
2 tbsp fresh cilantro, chopped

1) Mix the flour, coriander, pepper, cloves, cinnamon, allspice, and cumin in a large bowl. Season the chicken generously with salt and dredge it in the seasoned flour until well coated. Save any excess flour.

2) Heat the oil over medium high heat in a large stewpot. Add the chicken cubes and brown on all sides, about 4 minutes per side. Transfer the chicken to a bowl. Add the stock and vinegar to the pan and bring to a boil, scraping up any bits clinging to the pot. Stir in the leftover flour along with the dates, honey, Worcestershire sauce, and horseradish. Add the chicken, cover, and cook for about 30 minutes, or until the sauce is thick and bubbly.

3) Remove from heat, mix in the arugula and cilantro, and serve over rice.