Stir-Fried Moroccan Chicken

Stir-fries don’t have to have soy sauce or sesame oil or sherry.

They don’t have to be Chinese or Japanese or Thai.

Stir-frying is a method.

It’s a quick way to cook dinner, a great way to use leftovers and you can flavor the dish however you like….

Even with preserved lemon.

Stir Fried Moroccan Chicken

Total time: 25 minutes

 Ingredients: 

  • 2 chicken breasts, boneless, skinless, cut into bite-size pieces
  • 1 medium leek, sliced
  • 2 cloves garlic, minced
  • 1 rib celery, sliced
  • 1 carrot, cut into sticks
  • 1/2 yellow pepper, roughly chopped
  • 4oz (120gr) mushrooms, sliced
  • 1 preserved lemon
  • 4 prunes, pitted and chopped
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp dry mustard
  • 1/4 tsp cinnamon
  • 1/4 tsp powdered ginger
  • 1 tbs parsley
  • 3/4 cup (6oz, 180ml)  chicken stock
  • 3 tsp olive oil
  • 2 tsp cornstarch (maizena, corn flour) dissolved in 1 tbs water
  • Basmati Rice: 
  • 1/2 cup Basmati rice
  • 1 tsp butter
  • 1 cup chicken stock

Stir-Fried Chicken with Preserved Lemon

 Instructions:

  • Basmati Rice:
  • Melt butter in small saucepan over medium heat. 
  • Add rice and sauté, stirring for 2 – 3 minutes. 
  • Add stock, cook rice for length of time on package.  
  • Stir-Fry: 
  • Cut lemon in half, remove pulp and discard. Julienne rind and set aside
  • In large skillet or wok heat 1 tsp oil over medium-high heat. 
  • Add celery, leek, carrot, pepper and stir fry 3 minutes. 
  • Add garlic, mushrooms and stir-fry 2 minutes longer. 
  • Transfer vegetables to a plate. 
  • Add remaining 2 tsp oil to the skillet. Add spices, chicken and stir-fry 3 minutes. 
  • Return the vegetables to the pan and add the chicken stock.
  • Bring to a boil.  Reduce heat, cover and simmer for 3 – 5 minutes longer, until the vegetables are just tender.
  • Give the cornstarch/water a stir to recombine and add it to the pan, stirring constantly until thickened. 
  • Stir in the parsley, prunes and preserved lemon. Remove from heat and let rest a minute to meld flavors.
  • Serve over rice.

I hate February.

I don’t know what it is about the month, but the dogs go crazy.

Last year they were breaking out of the fence every chance they got…. Either jumping over it or ripping holes in it.

This year they’re trying to dig under it.

And the rabbits aren’t helping.  They’re trying to dig under the fence from the outside.

As to the rabbits, they’re creating their own havoc…. 

With all the rain we’ve been having, we think they’re getting flooded out and are looking for new housing.

Apparently, they think inside the fence would be a good choice.

And the dogs agree so they’re helping them create holes under the fence so they can come and go freely.

That way the bunnies will be inside for the puppies to play with.

I’m sure they won’t do any damage. 

Today, 2 minutes after letting the dogs out, I glanced out the window.

They were madly digging at the fence, dirt flying everywhere.

I grabbed my walking stick and raced out the door – in my house shoes.

I’m slipping and sliding in the mud, yelling at the dogs, brandishing my stick like a madwoman with the dogs out of sight, hiding behind the car.

It was not a pretty picture.

The dogs thought it was fun.

Sigh…..  

7 thoughts on “Stir-Fried Moroccan Chicken”

  1. Linda, that must be it – they’ve hardly been allowed out since before Christmas – too wet.
    Val, I’m getting a little loose with my terms LOL
    manningroad, glad we bring humor to your world ;-))
    Tanna, yes spring… Maybe we’ll have bunny for dinner….
    Scarlet, I’ve been in that rut 😉

  2. I decided to make this recipe in order to use up some butternut squash I had on hand and it was a great choice. I especially appreciated the healthy preparation, without any added oils.

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