There’s no added sugar in this low-carb dish, but Vidalia onions and a combination of spices give this chicken a sweet flavor. Serve this quick dinner in pita pockets or over rice, with a green salad on the side.
Sweet Middle Eastern Chicken with Onions
Makes 4 servings
3 TBL butter
12 oz. Vidalia onions, chopped
1 1/4 lb. boneless skinless chicken thighs, trimmed
1 tsp sumac
3/4 tsp cinnamon
1/4 tsp cardamom
1/4 tsp allspice
1/2 tsp salt
1/2 tsp freshly-ground black pepper
4 pita breads
Melt butter in heavy skillet over low heat. Add chopped onions and cook until soft but not browned. Meanwhile, chop chicken in bite-size pieces. When onions are ready, add chicken and spices to skillet. Cook, stirring occasionally, until chicken is done.
Serve in warmed pitas or over rice.
Cook and Count 