Morgh Tabei Zardchoobeh o Limoo (مرغ تابه‌ای زعفرانی با زردچوبه و لیمو)

• 600 gChicken breast fillets, boneless skinless (cut into 2 cm strips)
• 45 mlExtra virgin olive oil (divided: 30 ml for marinade, 15 ml for cooking)
• 60 mlFresh lemon juice (about 2 lemons, plus extra wedges to serve)
• 2 tspLemon zest (finely grated, avoid bitter white pith)
• 12 gGarlic (4 cloves, finely grated)
• 2.5 tspTurmeric powder
• 1.25 tspSea salt (fine)
• 1 tspFreshly ground black pepper
• 200 gYellow onion (1 large, thinly sliced)
• 150 gRed bell pepper (1 medium, sliced into 1 cm strips)
• 250 gMixed bell peppers (yellow/orange/green) (about 2 medium total, sliced into 1 cm strips)
• 300 gBroccoli florets (bite-size florets, stems peeled and sliced if using)
• 60 mlWater (to steam-finish broccoli and deglaze)

Instructions

1. 1

   In a bowl, whisk 30 ml olive oil, 60 ml lemon juice, 2 tsp zest, grated garlic, turmeric, sea salt, and black pepper until glossy. Add chicken strips and massage for 60 seconds so every piece is coated. Cover and marinate 30 minutes at room temperature (or refrigerate up to 8 hours).

2. 2

   Heat a large heavy skillet (30 cm) over medium-high for 2 minutes. Add the remaining 15 ml olive oil. Lift chicken from marinade (let excess drip back) and sear in a single layer 3 minutes without moving. Flip and sear 2 minutes more; transfer to a plate (it will finish later).

3. 3

   Lower heat to medium. Add sliced onion to the same skillet and sauté 6–7 minutes, scraping browned bits, until softened and lightly golden. If the pan looks dry, add 1–2 tsp water from the measured 60 ml. The onions should be sweet, not browned hard.

4. 4

   Add red and mixed bell peppers. Cook 4–5 minutes over medium-high, stirring every 30 seconds, until edges blister slightly while centers stay crisp-tender. Pour in any remaining chicken marinade from the bowl and stir 30 seconds to deglaze and perfume the vegetables.

5. 5

   Add broccoli florets and the remaining water (up to 60 ml total). Cover with a tight lid and steam 3 minutes. Uncover, stir, and cook 1 minute to evaporate excess liquid. The broccoli should turn bright green and stay tender-crisp, not olive and soft.

6. 6

   Return chicken and any juices to the skillet. Cook 3–5 minutes, stirring gently, until the thickest piece reaches 74°C internal temperature. Taste and adjust with an additional 1/4 tsp sea salt or 1–2 tsp lemon juice if needed. Rest off-heat 2 minutes before serving.