Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 1.5 pounds of chicken pieces in a bowl with 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 4 minced garlic cloves, 1 grated inch of fresh ginger, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1 teaspoon of smoked paprika, 0.5 teaspoon of turmeric, 0.25 teaspoon of cinnamon, 1 teaspoon of chipotle powder, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper, then marinate for at least 20 minutes.

2. 2

   Heat 1 tablespoon of olive oil in a large wok or skillet over high heat until shimmering, then add the marinated chicken and stir-fry for 5-7 minutes until browned and mostly cooked through.

3. 3

   Add 1 large red bell pepper, 1 medium zucchini sliced into half-moons, and 0.5 thinly sliced red onion to the wok, continuing to stir-fry for 3-5 minutes until the vegetables are crisp-tender.

4. 4

   In a small bowl, whisk together 0.5 cup of chicken broth, 1 tablespoon of honey, and 2 teaspoons of harissa paste.

5. 5

   Pour the sauce mixture into the wok and bring to a simmer, stirring constantly for 1-2 minutes until the sauce slightly thickens and coats the chicken and vegetables.

6. 6

   Remove the wok from the heat, then stir in 0.25 cup of fresh chopped cilantro.

7. 7

   Serve the wok-tossed Moroccan chicken immediately, garnished with 2 tablespoons of toasted slivered almonds.