Moroccan Chicken and Mushroom Stir Fry
December 20, 2016 Prep Time: 1.5 hours
Yield: 4 servings

- 4 Boneless Skinless Chicken Thighs
- 6 Tbsp Grapeseed or Canola Oil, divided

- 2 Tbsp Honey
- 1 Tbsp This Little Goat Went to Morocco Spice Mix, divided
- 1 lb Cremini Mushrooms, sliced
- 1 bunch Scallions, greens sliced thinly, whites cut to 2” lengths and cut in half
- ¼ cup White Wine
- ½ cup Low Sodium Chicken Stock
- 2 Tbsp Butter
- ¼ cup Mint, chiffonade


Whisk together ½ cup of oil, honey and 2 tsp Morocco Spice Mix. Slice chicken thighs and add to marinade, marinate for 30 minutes to 1 hour. In a sauté pan, heat 1 tablespoon oil until shimmering. Add chicken with marinade, and allow to cook until well browned. Flip chicken and move to the side of the pan, add remaining oil and allow to heat. Add mushroom and scallion bottoms and cook until translucent. Deglaze with white wine and allow to reduce by half. Add chicken stock to pan and cook for 3-4 minutes to allow sauce to thicken slightly. Melt butter into pan and whisk until smooth. Transfer to a serving platter, sprinkle with mint, adjust seasoning if desired and serve immediately.