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Meat
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!
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
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.
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