Lemon Chili Chicken

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin
• 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

Instructions

1. 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. 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. 3
   Add the onions, and green and red bell peppers. Stir-fry until the vegetables are mostly cooked.
4. 4
   Add the chili paste and flour and stir-fry until there is no liquid left.
5. 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. 6
   Season the chicken with salt and pepper to taste, and then sprinkle on the sumac. Serve with rice.