Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large wok over high heat until shimmering.

2. 2

   Add 450 grams of chicken pieces to the wok and stir-fry for 5-7 minutes until browned on all sides and cooked through; remove chicken from the wok and set aside.

3. 3

   Add 1 large yellow onion, 2 cloves of minced garlic, 1 sliced red bell pepper, and 1 sliced green bell pepper to the wok and stir-fry for 5 minutes until vegetables begin to soften.

4. 4

   Stir in 2 tablespoons of gochujang, 1 tablespoon of ground cumin, 1 teaspoon of ground coriander, 1 teaspoon of ground ginger, 1/2 teaspoon of ground turmeric, and 1/4 teaspoon of cayenne pepper into the vegetables and cook for 1 minute until fragrant.

5. 5

   Return the cooked chicken to the wok along with 1 can of drained and rinsed chickpeas, then pour in 1/4 cup of chicken broth and 2 tablespoons of fresh lemon juice, stirring well to combine.

6. 6

   Continue to stir-fry for another 2-3 minutes, allowing the sauce to thicken slightly and coat all ingredients thoroughly.

7. 7

   Garnish the Wok-Tossed Moroccan Chicken with Gochujang with 1/4 cup of fresh chopped cilantro and 1/4 cup of toasted slivered almonds before serving immediately.