Coat the strips of the chicken in a mixture of the olive oil, lemon juice, cumin, paprika, turmeric, cinnamon, ground coriander, garlic, salt and black pepper, cover and marinate in the fridge at least 1 hour.
BowlRefrigerator
2
Heat a heavy pan over high heat.
⚙ Greased Flat PanStoveFrying pan
3
Add the chicken and fry 8–10 minutes in two batches, in a scorching pan, stirring occasionally, until browned and cooked through.
⚙ Adding to the hot fat and fryingStoveFrying pan
💡Sear in batches in a scorching pan: a crowded pan cools down, and the chicken steams instead of browning.
💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4
Heat a dry pan over medium heat, and warm the gluten-free bread in it.
⚙ Greased Flat PanStoveFrying pan
5
Serve immediately inside the gluten-free bread, with hummus and green salad.
634calories
58 gprotein
48 gcarbs
22 gfat
● protein 37%● carbs 31%● fat 32%
Per serving (362 g), of 4 servings
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Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Bowl· Also works: Pot (None)
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