Lunch · Moroccan
Chicken Thigh with Caramelized Onions
Boneless chicken thigh meat simmered in a sauce of slow-cooked onions, ginger and cilantro.
- per serving
- 383 kcal
- Protein
- 37 g
- Total time
- 1 h 15 min
- Makes
- 1 serving
- High protein
- Low carb
Instructions
Weigh 180 g of raw skinless, boneless chicken thigh meat, cut into 4 cm pieces. Slice the 120 g of onion and chop the 6 g of garlic.
In a small Dutch oven, heat the 12 g of oil. Cook the onion for 15 minutes over medium-low heat, stirring; it should become soft and golden. Add 15 ml of water if the bottom starts to brown too quickly.
Add the chicken and brown it for 6 minutes, turning it. Stir in the garlic, a pinch of ginger, a pinch of turmeric and some pepper for 30 seconds.
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