Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 500 grams of boneless, skinless chicken thighs into 1-inch pieces and season them evenly with 1 teaspoon of sea salt and 1/2 teaspoon of black pepper.

2. 2

   Lightly crush 4 green cardamom pods, then heat 2 tablespoons of olive oil in a wok over medium heat and add the crushed cardamom pods along with 2 minced cloves of garlic and 1 teaspoon of dried rosemary, cooking for 1 minute until fragrant.

3. 3

   Increase the wok heat to high, remove the cardamom pods if desired, then add the seasoned chicken pieces and sear for 4-5 minutes until golden brown and cooked through, transferring them to a plate afterwards.

4. 4

   Add the remaining 2 tablespoons of olive oil to the wok, then toss in 1 large sliced red bell pepper and 1 medium thinly sliced yellow onion, stir-frying for 3-4 minutes until softened slightly.

5. 5

   Stir in 60 grams of roughly chopped sun-dried tomatoes and 100 grams of fresh spinach, continuing to toss for 2 minutes until the spinach has wilted.

6. 6

   Pour 50 ml of dry white wine into the wok to deglaze, scraping any browned bits from the bottom, and allow it to simmer for 1 minute before returning the seared chicken to the wok and tossing to combine.

7. 7

   Garnish the wok-seared Tuscan chicken with 2 tablespoons of fresh chopped parsley before serving immediately.