Recipe Courtesy of Fine Cooking by Lori Longbotham
1 medium lemon
3 Tbs. extra-virgin olive oil
1 large red onion, thinly sliced
1 medium clove garlic, smashed and peeled
6 boneless, skinless chicken thighs (1 lb.), trimmed and cut into 1/2-inch-thick strips
3/4 tsp. ground cumin
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
Finely grate 1 tsp. zest from the lemon and then juice the lemon.
Heat the oil in a 12-inch skillet over medium heat until shimmering hot. Add the onion and garlic and cook, stirring frequently, until the onion begins to soften, 3 to 5 minutes. Add the chicken, lemon zest, cumin, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, stirring, until the chicken is just cooked through, 4 to 6 minutes. Remove the skillet from the heat and stir in the parsley and 2 Tbs. of the lemon juice. Discard the garlic if you like. Season to taste with salt and pepper. Serve with greens and crusty bread.