Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 1.5 pounds of boneless, skinless chicken breast into 1-inch pieces and season it evenly with 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 0.5 teaspoon of ground turmeric, and 0.5 teaspoon of smoked paprika.

2. 2

   Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat, then add the seasoned chicken and stir-fry for 5-7 minutes until it is lightly browned and cooked through; remove the chicken from the skillet and set it aside.

3. 3

   Add 1 thinly sliced large red onion to the same skillet and stir-fry for 3-4 minutes until it begins to soften, then incorporate 3 minced cloves of garlic and 1 tablespoon of grated fresh ginger and cook for another minute until fragrant.

4. 4

   Introduce 1 thinly sliced large red bell pepper and 1 medium zucchini cut into matchsticks to the skillet, stir-fry for 4-5 minutes until the vegetables are crisp-tender.

5. 5

   Return the cooked chicken to the skillet along with 0.5 cup of halved dried apricots, 0.5 teaspoon of ground cardamom, 2 tablespoons of honey, and 0.5 cup of chicken broth, stirring to combine all ingredients thoroughly.

6. 6

   Bring the mixture to a gentle simmer and cook for 2-3 minutes, allowing the flavors to meld and the sauce to slightly thicken.

7. 7

   Garnish the Moroccan Cardamom Chicken and Apricot Stir-Fry with 0.25 cup of toasted slivered almonds and 0.25 cup of fresh chopped cilantro before serving hot, ideally over couscous or rice.