Moroccan Chicken Stir Fry
Infuse your weeknight dinner routine with the vibrant flavors of North Africa by trying this Moroccan Chicken Stir Fry! This tantalizing dish combines tender strips of chicken, crisp vegetables, and a bold medley of spices like cumin, coriander, cinnamon, and turmeric, creating an irresistible depth of flavor. A touch of honey and a splash of lemon juice bring just the right balance of sweetness and tang, while fresh parsley and optional slivered almonds add the perfect finishing touch. Quick to make in just 35 minutes, this one-pan stir fry is ideal for busy nights and can be served over fluffy couscous or rice for a satisfying, hearty meal. Discover the magic of Moroccan cuisine with every delicious bite!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium (sliced) onion
- 1 large (sliced) red bell pepper
- 1 large (sliced into half moons) zucchini
- 1 large (thinly sliced) carrot
- 2 cloves (minced) garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 1 teaspoon paprika
- 0.5 teaspoon turmeric
- 1 tablespoon honey
- 0.25 cup chicken broth
- 1 tablespoon lemon juice
- 2 tablespoons (chopped) fresh parsley
- 0.5 teaspoon (or to taste) salt
- 0.25 teaspoon (or to taste) black pepper
- 2 tablespoons (optional, for garnish) slivered almonds
- 2 cups (optional, for serving) cooked couscous or rice
Instructions
Cut the chicken breasts into thin strips and season with salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Add the chicken strips to the skillet and cook for 5-6 minutes, or until lightly browned and fully cooked. Remove the chicken and set it aside.
In the same skillet, add the remaining 1 tablespoon of olive oil.
Add the sliced onion, red bell pepper, zucchini, and carrot to the skillet. Stir fry for 5-7 minutes, or until the vegetables are tender-crisp.
Stir in the minced garlic, ground cumin, ground coriander, ground cinnamon, paprika, and turmeric. Cook for 1 minute until fragrant.
Return the cooked chicken to the skillet with the vegetables.
In a small bowl, whisk together the honey, chicken broth, and lemon juice. Pour this mixture over the chicken and vegetables.
Stir everything together and let simmer for 2-3 minutes, allowing the flavors to meld and the sauce to slightly reduce.
Remove from heat and garnish with chopped fresh parsley and slivered almonds, if desired.
Serve hot over cooked couscous or rice, if preferred.
Nutrition Facts
Calories |
2193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.2 g | 98% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4122 mg | 179% | |
| Total Carbohydrate | 196.2 g | 71% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 53.1 g | ||
| Protein | 180.2 g | 360% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 395 mg | 30% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 3468 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
