Sweet Middle Eastern Chicken with Onions

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.

sweet Middle Eastern chicken and onions (2c)

musakhan chicken sandwich filling for 4

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