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We like to keep it light in our house Friday night…but that doesn’t mean boring and bland!
1 tablespoon Gefen Canola Oil, for sautéing
2 to 3 large onions, sliced into thin rings
6 to 8 pargiot (boneless, skinless chicken thighs)
1/3 cup Glicks Soy Sauce
1 teaspoon garlic powder
salt, to taste
pepper, to taste
3 tablespoons Gefen Olive Oil
Preheat oven to 375 degrees Fahrenheit.
Pour canola oil into a large shallow pot and heat on medium-high until very hot.
Add onions and sauté until translucent (about four to five minutes). Lower the flame to medium-low (closer to low than to medium) and continue to sauté until caramelized, about 20 to 25 minutes, watching carefully that they don’t burn.
While the onions are cooking, whisk together soy sauce, garlic powder, salt, pepper, and olive oil in a large bowl. Add chicken and mix to fully coat. Marinate until onions are ready.
Transfer sautéed onions to a 9×13-inch pan. Remove chicken pieces from marinade and lay on top of onions in a single layer.
Bake in preheated oven, uncovered, for 14 minutes. Turn over chicken pieces and bake another 12 minutes.
Transfer to a platter and serve hot.
www.thevoiceoflakewood.com
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