This is an easy and fast stir-fry that I often make on busy nights (here are some other healthy meal ideas). It has a lot of contrasting flavors and colors and we’re especially enjoying it now that our Broccoli is in season in the garden.
If your family isn’t used to these types of spices, start with half and work up from there I get all of my herbs and spices from Mountain Rose Herbs since they are much cheaper in bulk and much higher quality that grocery store spices.
- 3-4 boneless skinless chicken breast or thigh (or more for leftovers)
- 1 medium sized head of broccoli or 1 large bag frozen
- 3-4 carrots, very thinly sliced
- 1 onion, very thinly sliced
- 1 teaspoon cumin powder
- ½ teaspoon cinnamon powder
- ½-1 teaspoon turmeric
- salt and pepper to taste
- ¼ cup of chicken broth (or water, or coconut milk)
- Optional toppings: raisins and green olives
- Olive oil, coconut oil or butter for sauteing.
- Chop chicken breasts/thighs into bite size pieces and saute in oil until cooked. I use coconut oil to saute.
- Add carrots and onion and cook about 5 minutes until starting to soften.
- Cut broccoli into florets and add to pan. Saute for another 3-4 minutes.
- Add spices to taste and broth.
- Cook an additional 5 minutes until all vegetables are tender.
- Top with raisins and green olives if desired.
Ever tried Moroccan Food? What is your favorite international cuisine? Tell me in the comments!