Lemon Chili Chicken
Ingredients
1 tablespoon olive oil
1 tablespoon ground coriander
1 teaspoon salt
3 cloves of garlic, minced
450 grams (1 pound) chicken, cut into bite-sized pieces
1 tablespoon olive oil
1 onion, sliced
1 small green bell pepper, sliced
1 small red bell pepper, sliced
2 teaspoons red chili paste
1 teaspoon all-purpose flour
1/4 cup chicken stock
1 lemon, juiced
1 tablespoon sumac
salt and pepper to taste
Directions
1 - Marinate the chicken in the olive oil, ground coriander, ground cumin, salt and garlic for at least 15 minutes or up to 24 hours.
2 - Heat a frying pan over medium-high heat until hot. Add the remaining tablespoon of olive oil and the chicken in a single layer. Fry undisturbed until browned. Flip the chicken pieces and brown the other side.
3 - Add the onions, and green and red bell peppers. Stir-fry until the vegetables are mostly cooked.
4 - Add the chili paste and flour and stir-fry until there is no liquid left.
5 - Turn up the heat to high, and then add the chicken stock and lemon juice and continue stir-frying until the sauce coats the chicken and there is very little liquid left in the pan.
6 - Season the chicken with salt and pepper to taste, and then sprinkle on the sumac. Serve with
http://www.pbs.org/food/recipes/lemon-chili-chicken/
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