The theme for Monday posts in December is Stir Fries.
Ok – it’s not Monday, but even I get to take Christmas off.
Similar to a Skillet Dinner but done in 2 pans, stir-fries are flexible, fast and easy.
In my kitchen the flavors can vary from traditional Chinese to Greek to whatever sounds interesting. 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.
Click here to Pin Stir-Fried Chicken & Veggies, Moroccan Style
PrintStir-Fried Chicken & Veggies, Moroccan Style
Moroccan spices and preserved lemon add unique flavors to this easy dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: One Dish Dinners
- Method: Skillet
- Cuisine: Moroccan
Ingredients
- 2 chicken breasts, (12oz, 360gr total) 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 broth
- 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 broth
Instructions
- Basmati Rice:
- Melt butter in small saucepan over medium heat.
- Add rice and sauté, stirring for 1 – 2 minutes.
- Add broth and cook rice for length of time on package, usually 16 minutes.
- When done, fluff with a fork.
- 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, stir-fry 3 minutes.
- Return the vegetables to the pan and add the chicken broth.
- Bring to a boil.
- Reduce heat, cover, 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.
Notes
If you don’t have preserved lemon substitute 1 tbs lemon zest and 1/4 tsp sea salt – or skip.
You really should have preserved lemon – very useful and it keeps forever.
You could use leftover turkey in place of the chicken.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 619
- Sugar: 6.8 g
- Sodium: 954.8 mg
- Fat: 15.3 g
- Saturated Fat: 3.4 g
- Trans Fat: 0 g
- Carbohydrates: 74.4 g
- Fiber: 4.6 g
- Protein: 47.7 g
- Cholesterol: 133.5 mg
For a more traditional dish: Stir-Fried Sesame Chicken
That’s it !
I’m not sure how I feel about this. I’ve never had fruit in a stir fry before. I’d have to make it and let husband try it first. 😉
Sorry I’m late to the party. It’s been a very long week…
I’m always skeptical about fruit, too, but it tends to be more common in African and Asian dishes. I’m working on expanding my taste…. As long as it doesn’t get too sweet.
Hope your week was just busy and not filled with problems!