Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 340 grams of chicken breast into 1-inch pieces, dice 1 medium red onion, mince 3 garlic cloves, grate 1 tablespoon of fresh ginger, and thinly slice 1 medium red bell pepper and 1 medium green bell pepper.

2. 2

   Heat 1 tablespoon of olive oil in a large wok over high heat until shimmering, then add the chicken pieces and stir-fry for 3-4 minutes until lightly browned, removing the chicken to a plate.

3. 3

   Add the remaining 1 tablespoon of olive oil to the wok, then add the diced red onion and stir-fry for 2 minutes until softened, followed by the minced garlic and grated ginger for 1 minute until fragrant.

4. 4

   Incorporate the sliced red bell pepper and green bell pepper into the wok, stirring constantly for 3 minutes until crisp-tender.

5. 5

   Stir in 2 tablespoons of ground sumac, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, and 1/2 teaspoon of ground turmeric, cooking for 30 seconds until aromatic, then add the chicken back to the wok along with 1/2 cup of dried apricots and 1/4 cup of pitted Moroccan olives.

6. 6

   Pour in 1/4 cup of chicken broth, 1 tablespoon of honey, and the thinly sliced rind of 1/2 preserved lemon, bringing the mixture to a quick simmer and tossing for 2 minutes to coat all ingredients evenly.

7. 7

   Garnish the dish with 1/4 cup of blanched slivered almonds and 1/4 cup of chopped fresh cilantro just before serving.