Chicken Sauté with Lemon, Cumin, and Parsley
by Lori Longbotham
Like this recipe? Become a member for access to thousands more!
Serve this brightly flavored dish over baby spinach, with crusty bread on the side.Serves two to three.
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
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.
nutrition information (per serving):
Calories
(kcal):
370;
Fat
(kcal):
25;
Fat Calories
(g):
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