Stovetop Golden Chicken
INGREDIENTS
3 pounds boneless skinless chicken thighs (or breasts), cut into pieces (I like to make them two-biter chunks)
Olive oil
2 small yellow onion or 1 large yellow onion, sliced
6 large garlic cloves, finely chopped
1/2-1 teaspoon ground turmeric
Fine grain sea salt to taste (about 1 teaspoon)
Black pepper to taste
2 lemons, halved
Fresh parsley or dill for garnish
METHOD
Slice 2 small or 1 large yellow onion, finely chop 6 garlic cloves, and cut 3 pounds boneless skinless chicken thighs into pieces.
Heat up 2 tablespoons of olive oil in a dutch oven, pot, or skillet. Add the sliced onion and a sprinkle of sea salt. Sauté for 10-15 minutes or until onions have softened and are translucent. I start off on medium heat and then turn down to medium-low. If the pan becomes too dry, add more oil.
Add the chopped garlic and sauté for another minute.
Now, add in the chopped chicken along with the turmeric (I start off with a heaping 1/2 teaspoon and add more until the chicken and onions are a golden yellow color), sea salt to taste, and black pepper to taste. You will likely need to add more oil.
Cook the chicken for 8-10 minutes or until fully cooked through (internal temperature ~165 degrees). I start off on medium-high heat and then lower to medium. Squeeze lemon over the chicken (depending on the size of the lemon, I will use 1-1.5 lemon). Mix to combine. Taste and adjust for seasoning (does it need more salt? pepper? lemon?).
Transfer to a platter and garnish with herbs. Enjoy!
