This chicken stir-fry recipe brings the flavors of Morocco to intersect with hints of sweetness from the golden raisins and the tang of green olives. Enjoy!
Ingredients: (2 servings)
1 8-oz chicken breast diced in bite size pieces
1 tablespoon coconut oil (can substitute with butter)
1 large carrot thinly sliced
½ sweet onion thinly sliced
2 green onions cut in 2 inch pieces
1 medium sized head of broccoli cut into florets
½ medium sized head of cauliflower cut into florets
½ teaspoon cumin powder
¼ teaspoon cinnamon
½ teaspoon turmeric
½ teaspoon harissa powder (optional but recommended to bring a hint of heat)
¼ teaspoon salt
¼ teaspoon pepper
½ cup chicken broth (can substitute with coconut milk)
Golden raisins and green olives for topping (optional but recommended)
½ cup couscous (uncooked)
1 teaspoon butter
- In a wok or large skillet, heat the coconut oil (or butter) and then brown the chicken.
- Add carrots and onion to the wok and cook about 5 minutes, until they are starting to soften.
- Add the broccoli and cauliflower to the pan and sauté for another 3-4 minutes.
- Meanwhile, in a saucepan add ½ cup water and 1 teaspoon butter and bring to boil. When boiling add couscous stirring quickly; remove from heat and cover. Let stand for 4-5 minutes. (Don’t make the couscous too far ahead as it cools quickly)
- Add the spice, broth, and green onions and cook an additional 5 minutes or until all vegetables are tender.
- Serve in plates and top with raisins and green olives (if desired)