Ingredients

To make the marinade

• 1½ pounds boneless, skinless chicken breasts (cut into 1” cubes), shelled and deveined shrimp, pork tenderloin (cut into 1” cubes), or lamb (cut into 1” cubes)
• ¼ cup juice from California Navel oranges
• ¼ cup olive oil
• 1 teaspoon kosher or sea salt
• 3 garlic cloves, lightly smashed
• 2 sprigs fresh thyme

To make the orange pilaf

• 1½ cups Basmati rice
• 3 cups of water
• 3 tablespoons olive oil
• 1 cup diced yellow onion
• 1 teaspoon ground sweet paprika
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon sea salt
• 1 teaspoon ground turmeric
• 3 garlic cloves, minced
• 2 cups low-sodium chicken broth
• Zest from 1 California Navel orange plus 7 tablespoons of juice, divided
• 1 cup pitted dates
• ½ cup shelled pistachios, divided
• 2 teaspoons honey
• 1½ teaspoon white balsamic vinegar
• 2 dashes hot sauce
• Segments from 1 California Navel orange
• 3 tablespoons roughly chopped fresh parsley