Moroccan Chicken Stir-fry


-serves 3
I love a good chicken Tajine but sometimes just don't have the time or patience to make it from scratch. It is on one of those busy days that I came up with this quick and easy Moroccan chicken stir-fry recipe. Ready within minutes, this delicious sweet, sour and spicy dinner is great served with couscous, rice or bread of your choice. Enjoy the recipe!

Ingredients for Moroccan Chicken Stir-fry

1/2kg boneless chicken thighs, chopped into bite-size pieces 
8-10 shallots, quartered
1 bell pepper, chopped into large cubes 
15 pitted green or red olives 
1 tablespoon honey 
1 preserved lemon peel, thinly sliced 
1 tablespoon preserved lemon juice 
4-6 chinese spring onions, bulbs and leaves separately chopped 
6-8 fresh green chilies, for garnish 
1 tablespoon olive oil

For marinade:
2 garlic cloves, finely chopped 
1/2 tablespoon finely chopped fresh ginger
1/2 teaspoon red chilli powder
1/4 teaspoon  ground turmeric 
1 teaspoon sweet paprika 
1 teaspoon ground cumin 
1 teablespoon olive oil 
1/2 teaspoon salt

Recipe 
1. Place chopped chicken in a bowl and mix well with all marinade ingredients. Set aside.
2. Heat olive oil in wok. Add garlic, ginger, chopped spring onion bulbs and quartered shallots. Stir-fry on medium heat for 1-2 minutes until fragrant.
3. Add marinated chicken and stir-fry in medium-high heat for 5-6 minutes until chicken is fully-cooked. Add preserved lemon juice from the bottle of preserved lemons. 
4. Add peppers, sliced lemon peel, honey and chopped spring onion leaves. Stir well and heat it through. Garnish with chopped green chilies for a kick. 
5. Serve hot with either couscous or rice with a side of stir-fried vegetables. 
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