Makes 4
Ingredients
- 900 gr Chicken thighs
- 3 bell peppers
- 4 small onions
- 100gr mushrooms
- Roasted almonds
- 2 Tbsp Sumak
- 2 tsp paprika
- 1 tsp Turmeric
- 1 tsp salt
- Pinch of cinnamon
Directions
- Cut the chicken to medium size pieces (2cmx2)
- Mix chicken with Sumak, paprika, turmeric, and salt and let it rest for 30 minutes
- Slice the onions in half, then into three pieces each half
- Slice the rest of the vegetables into strips
- Fry the onion in a wok until starting to soften
- Add the chicken and fry until done
- Add the vegetables and continue cooking until they are slightly charred
- If there is too much liquid, discard it and continue to fry
- Add a pinch of cinnamon and stir
- Turn off the heat and add the almonds, then stir
Recipe reference and US measures
US measures and estimates below are retained from the existing recipe reference.
Stir-fry Chicken
- Servings: 4
Chicken thigh stir-fry with peppers, onions, mushrooms, sumac and roasted almonds.
Ingredients
- 900 g chicken thighs, about 2 lb, cut into 2 cm pieces
- 3 bell peppers, sliced
- 4 small onions
- 100 g mushrooms (about 3½ oz)
- Roasted almonds, amount not specified
- 2 tbsp sumac
- 2 tsp paprika
- 1 tsp turmeric
- 1 tsp salt
- A pinch of cinnamon
Directions
- Cut the chicken into 2 cm pieces. Mix with the sumac, paprika, turmeric and salt. Leave to marinate for 30 minutes.
- Halve the onions and cut each half into three pieces. Slice the peppers and mushrooms into strips.
- Fry the onions in a wok until beginning to soften. Add the chicken and fry until cooked through.
- Add the peppers and mushrooms and continue cooking until slightly charred. If excess liquid collects, discard it and continue frying.
- Stir in the cinnamon. Turn off the heat, add the roasted almonds and stir. Cooking time is not specified in the source.
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