Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the ingredients by cutting 500 grams of chicken breast into 1-inch strips, slicing 1 large onion and 2 medium bell peppers, dicing 1 medium zucchini, and mincing 3 cloves of garlic, then steep 0.5 teaspoon of saffron threads in 0.25 cup of hot water.

2. 2

   Heat 2 tablespoons of olive oil in a large wok or skillet over medium-high heat.

3. 3

   Add the 500 grams of chicken strips to the hot oil and stir-fry for 4-5 minutes until lightly browned.

4. 4

   Stir in the 1 large sliced onion, 2 medium sliced bell peppers, 1 medium diced zucchini, and 3 minced garlic cloves, cooking for an additional 5-7 minutes until the vegetables begin to soften.

5. 5

   Incorporate 1 teaspoon of ground cumin, 1 teaspoon of paprika, 0.5 teaspoon of ground turmeric, 0.5 teaspoon of ground coriander, 0.75 teaspoon of salt, and 0.25 teaspoon of black pepper along with the saffron-infused water, stirring well to coat all ingredients.

6. 6

   Mix in 0.5 finely chopped small preserved lemon and 0.5 cup of halved pitted green olives, continuing to cook for 2-3 minutes to allow the flavors to meld.

7. 7

   Finish the dish by stirring in 0.25 cup of fresh chopped cilantro just before serving.