Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Dice 24 ounces of chicken breast into 1-inch pieces, julienne 2 medium bell peppers, slice 1 medium onion, mince 3 garlic cloves, and rinse and thoroughly drain 15 ounces of canned chickpeas.

2. 2

   Heat 2 tablespoons of sunflower oil in a large wok or high-sided skillet over high heat until it shimmers, then add the diced 24 ounces of chicken breast.

3. 3

   Cook the chicken for 5 to 7 minutes, stirring occasionally, until it is browned on all sides and mostly cooked through, then remove it from the wok and set aside.

4. 4

   Add the sliced 1 medium onion and 2 medium bell peppers to the same wok, stir-frying for 3 minutes until they begin to soften.

5. 5

   Return the cooked chicken to the wok and add the 3 minced garlic cloves, 1 tablespoon of smoked paprika, 1 teaspoon of dried dill, 1/2 teaspoon of caraway seeds, 1 teaspoon of salt, and 1/2 teaspoon of black pepper, stirring well to combine.

6. 6

   Stir in the 15 ounces of rinsed chickpeas, 1/2 cup of vegetable broth, and 1 tablespoon of white wine vinegar, bringing the mixture to a simmer.

7. 7

   Continue to cook for another 2 to 3 minutes, stirring constantly, to allow the flavors to meld and the liquid to slightly reduce.

8. 8

   Remove the wok from the heat and gently stir in 2 tablespoons of fresh chopped dill before serving this hearty dish immediately.