Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 500 grams of chicken breast into 1-inch pieces and slice 1 medium red bell pepper, 1 medium green bell pepper, and 1 large yellow onion into thin strips, then mince 4 garlic cloves.

2. 2

   In a bowl, toss the chicken pieces with 1 teaspoon of ground sumac, 1 teaspoon of blue fenugreek, 1 teaspoon of ground coriander, 1 teaspoon of sweet paprika, 0.5 teaspoon of kosher salt, and 0.5 teaspoon of black pepper, allowing it to marinate for 10 minutes.

3. 3

   Heat 1 tablespoon of olive oil in a large wok over high heat and stir-fry the marinated chicken for 3-4 minutes until lightly browned and mostly cooked through, then remove the chicken and set it aside.

4. 4

   Add the remaining 1 tablespoon of olive oil to the wok and stir-fry the sliced bell peppers, yellow onion, and minced garlic for 3-5 minutes until the vegetables are tender-crisp.

5. 5

   Return the cooked chicken to the wok with the vegetables, add 0.5 cup of chopped walnuts and 2 tablespoons of pomegranate molasses, tossing everything together for 1-2 minutes to combine the flavors.

6. 6

   Stir in 0.25 cup of fresh chopped cilantro and 0.25 cup of fresh chopped parsley just before serving, ensuring all ingredients are well mixed.

7. 7

   Garnish with the remaining 1 teaspoon of ground sumac for a final touch of flavor and serve immediately.