Ingredients
- 3 kg chicken breasts – so-door fi-rakh
- 3 medium tomatoes, diced – ta-ma-tam
- 1 large onion, diced – ba-sal
- 1 large onion, sliced – ba-sal
- 2 medium green peppers, diced – fil-fil akh-dar
- 1 red chili pepper, chopped fine – fil-fil ah-mar
- 1 tbsp chicken spices – bo-ha-rat fi-rakh
- 4tbsp lemon juice – a-seer la-moon-a
- 1 tbsp corn oil – zeit dor-a
- A few sprigs of fresh parsley, chopped – ba’-doo-nis
- salt and pepper – malh and fil-fil
Directions
- Remove all fat from the chicken breasts, wash thoroughly and cut into bite size strips. Marinate the chicken with the chopped onion, chicken spices, chili pepper, lemon juice and salt and pepper in a large bowl. Leave to marinate for at least 30 minutes.
- Cut onion slices into halves and rub them gently to get onion strips.
- Brush a non stick skillet with the oil and stir-fry the chicken for 8-10 minutes over high heat.
- Add the onion strips and diced pepper and stir for an additional 2 minutes. Add the tomatoes and parsley and stir for another minute .Take off the heat and serve immediately.
Notes
- The longer the chicken is marinated, the better it tastes. Cover the bowl and place in it in the fridge if the marinating time exceeds 30 minutes.
- Instead of chicken breasts it is possible to use chicken leftovers, just make sure to remove all skin and bones.
- To speed up the cooking, boil the chicken breasts in water first, then cut them and use the same method for preparation as mentioned above.
- If chicken is marinated in advance, total preparation time will only take 10 to 15 minutes.
