Moroccan Spiced Chicken and Vegetable Stir-Fried Noodles
Here's a recipe that smells of Morocco: stir-fried noodles with chicken and vegetables, enhanced with a blend of typical spices like ras el hanout, cumin, and a hint of cinnamon. It's a family-friendly, generous, and quick-to-prepare dish, perfect for a weeknight dinner. Wondering what the essential spices in Moroccan cuisine are? Ras el hanout, cumin, paprika, and cinnamon are an excellent starting point to recreate authentic flavors. Feel free to adjust the vegetables according to the season and add a little preserved lemon for a tangy touch. A delight that will please the whole table!
Ingredients
- Durum wheat noodles (thick vermicelli or Chinese noodles)250 g
- Chicken breasts400 g
- Onion1 large
- Red bell pepper1
- Zucchini1
- Carrot1
- Garlic2 cloves
- Crushed tomatoes2 tbsp
- Olive oil3 tbsp
- Ras el hanout1 tsp
- Ground cumin1 tsp
- Paprika1 tsp
- Cinnamon1/2 tsp
- Ground ginger1/2 tsp
- Fresh cilantro1 bunch
- Preserved lemon (optional)1/2
- Salt and pepperto taste
Instructions
- 1
Cook the noodles according to package instructions, then drain and set aside.
- 2
In a large skillet or wok, heat the olive oil and sauté the chopped onion and garlic until translucent.
- 3
Add the diced chicken breasts and brown them with the spices: ras el hanout, cumin, paprika, cinnamon, ginger, salt, and pepper.
- 4
Stir in the julienned vegetables (bell pepper, zucchini, carrot) and crushed tomatoes. Stir-fry over high heat for 5-7 minutes until the vegetables are tender but crisp.
- 5
Add the cooked noodles to the pan, toss well to coat with the sauce, and heat through for 2 minutes. Adjust seasoning.
- 6
Serve hot, garnished with chopped fresh cilantro and diced preserved lemon if desired.
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