Chicken Sauté with Lemon, Cumin, and Parsley

By msanders93

Ingredients

• 1 medium lemon
• 3 Tbs. extra-virgin olive oil
• 1 large red onion, thinly sliced
• 1 medium clove garlic, smashed and peeled
• 6 boneless, skinless chicken thighs (1 lb.), trimmed and cut into 1/2-inch-thick strips
• 3/4 tsp. ground cumin
• Kosher salt and freshly ground black pepper
• 1/4 cup chopped fresh flat-leaf parsley

Details

Servings 2
Adapted from finecooking.com

Preparation

Step 1

Finely grate 1 tsp. zest from the lemon and then juice the lemon.

Heat the oil in a 12-inch skillet over medium heat until shimmering hot. Add the onion and garlic and cook, stirring frequently, until the onion begins to soften, 3 to 5 minutes. Add the chicken, lemon zest, cumin, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, stirring, until the chicken is just cooked through, 4 to 6 minutes. Remove the skillet from the heat and stir in the parsley and 2 Tbs. of the lemon juice. Discard the garlic if you like. Season to taste with salt and pepper.

serving suggestions

Serve over baby spinach with crusty bread. Finish the meal with Roasted Red Grapes with Mascarpone and Rum.

nutrition information (per serving):
Calories (kcal): 370; Fat (g): 25; Fat Calories (kcal): 220; Saturated Fat (g): 5; Protein (g): 28; Monounsaturated Fat (g): 14; Carbohydrates (g): 7; Polyunsaturated Fat (g): 4; Sodium (mg): 280; Cholesterol (mg): 100; Fiber (g): 1;
photo: Scott Phillips
From Fine Cooking 97 , pp. 90
December 31, 2008