Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Marinate 500 grams of chicken breast with 1 tablespoon of olive oil, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, 0.5 teaspoon of turmeric powder, 0.5 teaspoon of ginger powder, and 1 teaspoon of chipotle powder for at least 15 minutes.

2. 2

   Heat 2 tablespoons of olive oil in a wok over high heat, then add the marinated chicken and stir-fry for 4 to 5 minutes until browned and cooked through, then remove the chicken and set aside on a plate.

3. 3

   Add the remaining 1 tablespoon of olive oil to the wok along with 1 diced large onion and cook for 3 minutes until it begins to soften.

4. 4

   Stir in 1 diced red bell pepper, 1 diced green bell pepper, 1 diced small zucchini, and 2 minced garlic cloves, cooking for 5 minutes until the vegetables are tender-crisp.

5. 5

   Pour in 120 ml of chicken broth, 1 tablespoon of honey, 1 teaspoon of preserved lemon paste, and the remaining 0.5 teaspoon of chipotle powder, bringing the mixture to a gentle simmer.

6. 6

   Return the cooked chicken to the wok, tossing it well to coat with the flavorful sauce, and cook for 2 more minutes to thoroughly heat everything through.

7. 7

   Garnish the wok-tossed chicken with 0.25 cup of chopped fresh cilantro and 2 tablespoons of sliced toasted almonds, serving immediately alongside 2 cups of prepared couscous.