Ingredients:
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- Chicken
breast: I lb.
- Olive
oil: 3 Tbsp. + extra for frying
- Juice
of 1 lemon
- Garlic:
3 cloves finely chopped
- Cumin
(ground): 1.5 tsp.
- Coriander
(ground): 1 tsp.
- Chili
powder: 1 tsp.
- Cinnamon
(ground): ¼ tsp.
- Oregano
(dried): ½ tsp.
- Onion
(cut as rings): 1 cup
- Cilantro
(chopped): as garnish
- Salt:
to taste
Method:
- Cut
the chicken breast into bite size pieces
- In a
ziplock bag, combine the olive oil, lemon juice, garlic, cumin, coriander,
chili powder, cinnamon, oregano salt & chicken. Marinade 8-12 hours or
overnight and make sure turn the bag couple of times during that time.
- On a
frying pan, heat some olive oil and stir fry the chicken pieces until
brown.
- On a
separate pan, heat some more oil and stir fry the onion till translucent.
- Once
the onion is done, add the cooked chicken pieces and stir fry for 2
minutes or until onions and chicken pieces mixed well.
- Garnish
with the cilantro
Recipe has been adopted from the book 100 Best Classic Tapas published by Parragon Books.
