This is an easy and fast Moroccan chicken stir-fry that I often make on busy nights. 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 :). You can even omit the cumin, cinnamon, and turmeric and just use salt, pepper, and a little garlic powder for a much milder taste.
Moroccan Stir-Fry Recipe
- Dice the chicken breasts.
- In a large skillet or wok, heat the coconut oil or butter.
- Brown the chicken in the heated skillet.
- Meanwhile, thinly slice the carrots and onion and cut the broccoli into florets.
- Add carrots and onion to the skillet and cook about 5 minutes, until they are starting to soften.
- Add the broccoli to the pan and saute for another 3-4 minutes.
- Add the spices and broth.
- Cook an additional 5 minutes or until all vegetables are tender.
- Top with raisins and green olives if desired.
Ever tried Moroccan food? What is your favorite international cuisine? Share below!