Recipe by Chef

Diced n’ Spiced Onion Chicken

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Meat Meat
Easy Easy
0 Servings
Allergens

No Allergens specified

30 Minutes
Diets

No Diets specified

Bursting with flavor and with a taste of Morrocan heat, this chicken is finished every time I make it. The crumb coating on the chicken combined with the melt-in-your-mouth seasoned onions make this a winning go-to dinner all the time. Pairs well with rice or potatoes!

Ingredients

Diced n’ Spiced Onion Chicken

  • Beer-batter mix

  • Beer-batter mix

  • Beer-batter mix

  • Beer-batter mix

  • Beer-batter mix

  • Beer-batter mix

  • Beer-batter mix

  • Beer-batter mix

  • Beer-batter mix

  • Beer-batter mix

  • Beer-batter mix

  • Beer-batter mix

  • Beer-batter mix

  • Beer-batter mix

  • Beer-batter mix

  • Beer-batter mix

Directions

Directions

1.

Pour oil into a deep pan on medium low heat. Dice onions and add to oil. Add all spices and mix well so everything is mixed and onions are coated. Cover and cook until onions are golden, oil is bubbling, and the spices are clearly absorbed. Cut chicken cutlets into small bite-size pieces and coat well in cornflake crumbs. Lower flame and add to onion mixture. Gently stir around to coat the chicken in the onion mixture, and cook just until the chicken is no longer pink. Best when made fresh right before serving, but otherwise turn off flame and keep covered in pan after cooking before serving.

Directions

Directions

Diced n’ Spiced Onion Chicken

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