Pan-Fried Chicken and Onions
I love this recipe. The marinade does wonders for the chicken and the end result is truly delicious.
I tend to make this with chicken tenders, but breast and boneless skinless chicken thigh cutlets work too, and kids will love them either way.
The best part about this recipe is the onion. Fried onion is amazing as is, but when paired with the chicken, the flavor is next level.
I’m a huge fried onion fan, which is why I was super generous with them here.
I suggest serving this with mashed potatoes, it’s the perfect pairing if you ask me.
Another great serving suggestion is to serve it in a pita with hummus. It’ll be love at first bite.
Makes 4 servings
800 grams chicken breast tenders / boneless skinless chicken thigh cutlets
2 large onions
4-5 garlic cloves
1/3 cup olive or canola oil
1 Tbsp Moroccan paprika
1 tsp rotisserie chicken spice
1 Tbsp chicken bouillon
Ground black pepper
Salt (if needed, to taste)
1 Tbsp honey (optional)
1. Cut the chicken into large bite-sized pieces, add the spices and the oil and let marinade for around an hour.
Cut the onions in half and then thinly slice, and then halve again. Slice the garlic. Heat a large pan with oil and fry the onion for around 10 medium heat on medium heat, stirring occasionally. Once the onion is translucent and almost golden, add the garlic and sauté for another 2 minutes. Remove from the pan and set aside.
2. In the same pan, fry the chicken for 5 minutes on high heat, on all sides. Add the end, add the onion and sauté together for a minute or so, then drizzle the honey over top (if using).
Good to know…
If you don’t want the sweetness, just omit the honey. The marinade is also good for seasoning meat for the barbecue.
If you don’t like onion (who are you people?) then make it without the onion.