Cut the chicken into smaller pieces, cover with about 2-3 tbsp of the Ras el Hanout, the lime zest and about one tbsp of extra virgin olive oil. Leave to marinate for about 15-20 minutes.
Heat the oven to 350F (for toasting the almonds).
Place the sliced almonds in a baking tray (with no oil) and toast for about 7-8 minutes keeping an eye on them so they don’t burn. Take out and put aside.
In a sautéing pan, on medium (to low) heat add extra virgin olive oil to cover generously and saute the onion until soft and fragrant. Add the garlic and another one or two tbsp of raw el hanout and cook for more few minutes, stirring well.
Add the chicken and stir well while cooking until the chicken doesn’t look pink anymore (takes about 5 – 7 minutes).
Add some water, depending on how much sauce you want. Alternatively, you can use compliant chicken stock. I used about 1/2 cup of water. At this moment you can add some salt.
Arrange the baby broccoli on top of the chicken and cover the pan with a lid, turning the heat to low. The broccoli will steam. After a few minutes mix the broccoli with the rest of the sauce and cook for a few more minutes. I like my broccoli to be al dente, so I take it off before is overcooked.
Mix a tbsp of arrowroot with a little bit of cold water and add to the pan, stirring. Leave it for about 30 seconds and see how thick the sauce gets. If you feel you want it thicker, you can add more arrowroot dissolved in water.
Add the toasted almonds and the fresh mint leaves and serve.
Recipe from Creative in my Kitchen