Kung Pao Chicken with a Moroccan Twist

Ingredients

While the original Kung Pao Chicken is known for its Sichuan peppercorns and spicy kick, our Moroccan adaptation infuses the dish with traditional Moroccan spices such as cumin, coriander, and cinnamon. The addition of dried fruits and nuts adds a delightful sweetness and crunch, giving this dish a distinct Moroccan twist. We alse have the original recipe for Kung Pao Chicken, so you can check it out.

• 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper (adjust to taste) 1/4 teaspoon cayenne pepper (adjust to taste)
• 1/2 cup dried apricots, chopped 1/2 cup dried apricots, chopped
• 1/2 cup roasted almonds 1/2 cup roasted almonds
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons honey 2 tablespoons honey
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 15g (Saturated Fat: 2g)
• Carbohydrates: 20g (Sugars: 15g)
• Protein: 28g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large skillet or wok over medium-high heat.
2. 2.
   Add the diced onion and minced garlic to the skillet and sauté until fragrant and translucent.
3. 3.
   Add the chicken pieces to the skillet and cook until browned on all sides.
4. 4.
   Stir in the diced bell peppers and cook for an additional 2-3 minutes.
5. 5.
   In a small bowl, combine the ground cumin, coriander, cinnamon, and cayenne pepper. Sprinkle the spice mixture over the chicken and vegetables, stirring well to coat.
6. 6.
   Add the chopped dried apricots and roasted almonds to the skillet, mixing them into the chicken and vegetables.
7. 7.
   In a separate bowl, whisk together the soy sauce, honey, and lemon juice. Pour the sauce over the chicken and stir to combine.
8. 8.
   Reduce the heat to low and simmer for 5-7 minutes, or until the chicken is cooked through and the flavors have melded together.
9. 9.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Dried Apricots — Soak the dried apricots in warm water for 10 minutes before chopping them. This will help soften them and enhance their flavor.
• Roasted Almonds — For added depth of flavor, toast the almonds in a dry skillet over medium heat until fragrant before using them in the recipe.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper or a finely chopped chili pepper to the dish.
• Serve the Moroccan Spiced Kung Pao Chicken over a bed of fluffy couscous or with warm pita bread to soak up the flavorful sauce.
• Customize the dish by adding your favorite vegetables such as zucchini, carrots, or mushrooms.

Serving advice

Serve the Moroccan Spiced Kung Pao Chicken hot, garnished with fresh cilantro. Accompany it with a side of couscous or warm pita bread to complete the Moroccan experience.

Presentation advice

Arrange the Moroccan Spiced Kung Pao Chicken on a platter, garnish with sprigs of fresh cilantro, and sprinkle some roasted almonds on top for an elegant presentation. Serve it family-style, allowing everyone to dig in and enjoy the flavors together.