Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 1.5 pounds of boneless, skinless chicken breast into 1-inch pieces, rinse 1 whole preserved lemon and finely chop it, and finely chop 1 medium onion and 4 cloves of garlic.

2. 2

   Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat, then add the sliced chicken and stir-fry for 5-7 minutes until lightly browned and cooked through.

3. 3

   Remove the cooked chicken from the skillet, add the chopped 1 medium onion and sauté for 3 minutes until softened, then add the 4 cloves of minced garlic, 1 teaspoon of ground coriander, 0.5 teaspoon of blue fenugreek, and 0.5 teaspoon of marigold powder, cooking for 1 minute until fragrant.

4. 4

   Add 10 cups of packed leafy greens, such as spinach or Swiss chard, to the skillet along with the chopped 1 whole preserved lemon and 0.75 teaspoon of salt, tossing continuously until the greens are wilted, which takes about 3-5 minutes.

5. 5

   Return the cooked chicken to the skillet, incorporate 0.25 teaspoon of black pepper, and stir all ingredients together for 2 minutes to ensure everything is well combined and heated through.

6. 6

   Fold in 0.5 cup of toasted and chopped walnuts and 0.25 cup of fresh chopped dill or parsley just before serving, stirring gently.