Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 600 grams of boneless, skinless chicken thighs into 2.5 cm pieces and toss them with 2 tablespoons of harissa paste, 1 tablespoon of olive oil, 1 teaspoon of smoked paprika, and 0.5 teaspoon of salt, then let them marinate for 15 minutes.

2. 2

   Heat 1 tablespoon of olive oil in a large wok over high heat until shimmering, then add the marinated chicken and stir-fry for 4-5 minutes until browned and mostly cooked through, removing it from the wok and setting aside.

3. 3

   Add 1 more tablespoon of olive oil to the wok along with 1 large chopped onion, 2 diced bell peppers (one red, one yellow), and 1 cup of julienned carrots, stir-frying for 6-8 minutes until the vegetables soften slightly.

4. 4

   Stir in 3 minced garlic cloves, 1 tablespoon of grated fresh ginger, 1 teaspoon of ground cumin, and 1 teaspoon of ground coriander, cooking for 1 minute until fragrant.

5. 5

   Pour in 400 grams of canned chopped tomatoes and 150 ml of chicken broth, bringing the mixture to a simmer and cooking for 5 minutes to allow the flavors to meld.

6. 6

   Return the cooked chicken to the wok along with 400 grams of drained and rinsed cannellini beans, tossing everything together and cooking for 3-4 minutes until the chicken is heated through and the sauce thickens slightly.

7. 7

   Season with 0.5 teaspoon of black pepper and adjust salt to taste, then garnish generously with 0.25 cup of fresh chopped cilantro before serving hot, optionally with rice.