Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 600 grams of boneless, skinless chicken thighs into 1-inch pieces and marinate with 1 tablespoon of sumac, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 0.5 teaspoon of ground ginger, 0.5 teaspoon of sweet paprika, 0.25 teaspoon of black pepper, and 2 tablespoons of olive oil for at least 15 minutes.

2. 2

   Heat a large wok over high heat and add 2 tablespoons of olive oil, then add 1 large red onion, thinly sliced, and stir-fry for 3 minutes until softened.

3. 3

   Add the marinated chicken to the wok and stir-fry for 5-7 minutes until the chicken is cooked through and lightly browned.

4. 4

   Incorporate 1 large red bell pepper, cut into strips, 1 large green bell pepper, cut into strips, 1 medium zucchini, cut into half-moon slices, and 2 cloves of minced garlic, cooking for another 4 minutes until the vegetables are tender-crisp.

5. 5

   Stir in 1 cup of drained and rinsed chickpeas, 0.25 cup of pitted Moroccan black olives, 2 tablespoons of finely chopped preserved lemon peel, and 1 tablespoon of honey, tossing everything together for 2 minutes to warm through.

6. 6

   Season with an additional 1 teaspoon of sumac, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper, adjusting to taste, then garnish with 0.25 cup of fresh chopped cilantro before serving.