Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

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

2. 2

   Add 500 grams of chicken thighs, cut into 1-inch pieces, and stir-fry for 5-7 minutes until lightly browned and cooked through, then remove the chicken from the wok and set aside.

3. 3

   Add 1 large red onion, thinly sliced, 1 red bell pepper, cored and sliced, and 1 green bell pepper, cored and sliced, to the wok and stir-fry for 3-5 minutes until the vegetables are tender-crisp.

4. 4

   Stir in 2 minced garlic cloves, 1 grated inch of fresh ginger, 1 teaspoon of ground cumin, 0.5 teaspoon of ground turmeric, 1 teaspoon of sweet paprika, and 0.25 teaspoon of black pepper, cooking for 1 minute until fragrant.

5. 5

   Return the cooked chicken to the wok and add 0.5 cup of pitted green Moroccan olives and 0.5 preserved lemon rind, thinly sliced, tossing everything together gently.

6. 6

   Pour in 0.25 cup of chicken broth, bring the mixture to a simmer, and cook for 2-3 minutes to allow the flavors to meld.

7. 7

   Remove the wok from the heat and stir in 0.25 cup of fresh chopped cilantro before serving immediately.