Chicken or Turkey

Name: Chicken or Turkey
Cuisine: Iraqi
Ingredients: Cut skinless and boneless breasts or tenderloins (16 oz/450 g) into 1in/2.5cm cubes, wash and drain. Lightly coat with some flour seasoned with salt and pepper. Heat 2 tablespoons oil in a non-stick skillet, and sauté until the pieces start to brown, about 10 minutes. Transfer to a dish, and keep warm. In the same skillet and using 1 tablespoon oil, sauté the onion and the rest of the ingredients mentioned in the second step above. Return chicken pieces for the last minute or two. The rest is the same.; Cut skinless and boneless breasts or tenderloins (16 oz/450 g) into 1in/2.5cm cubes, wash and drain. Lightly coat with some flour seasoned with salt and pepper. Heat 2 tablespoons oil in a non-stick skillet, and sauté until the pieces start to brown, about 10 minutes. Transfer to a dish, and keep warm. In the same skillet and using 1 tablespoon oil, sauté the onion and the rest of the ingredients mentioned in the second step above. Return chicken pieces for the last minute or two. The rest is the same.; Cut skinless and boneless breasts or tenderloins (16 oz/450 g) into 1in/2.5cm cubes, wash and drain. Lightly coat with some flour seasoned with salt and pepper. Heat 2 tablespoons oil in a non-stick skillet, and sauté until the pieces start to brown, about 10 minutes. Transfer to a dish, and keep warm. In the same skillet and using 1 tablespoon oil, sauté the onion and the rest of the ingredients mentioned in the second step above. Return chicken pieces for the last minute or two. The rest is the same.; Cut skinless and boneless breasts or tenderloins (16 oz/450 g) into 1in/2.5cm cubes, wash and drain. Lightly coat with some flour seasoned with salt and pepper. Heat 2 tablespoons oil in a non-stick skillet, and sauté until the pieces start to brown, about 10 minutes. Transfer to a dish, and keep warm. In the same skillet and using 1 tablespoon oil, sauté the onion and the rest of the ingredients mentioned in the second step above. Return chicken pieces for the last minute or two. The rest is the same.; Cut skinless and boneless breasts or tenderloins (16 oz/450 g) into 1in/2.5cm cubes, wash and drain. Lightly coat with some flour seasoned with salt and pepper. Heat 2 tablespoons oil in a non-stick skillet, and sauté until the pieces start to brown, about 10 minutes. Transfer to a dish, and keep warm. In the same skillet and using 1 tablespoon oil, sauté the onion and the rest of the ingredients mentioned in the second step above. Return chicken pieces for the last minute or two. The rest is the same.; Cut skinless and boneless breasts or tenderloins (16 oz/450 g) into 1in/2.5cm cubes, wash and drain. Lightly coat with some flour seasoned with salt and pepper. Heat 2 tablespoons oil in a non-stick skillet, and sauté until the pieces start to brown, about 10 minutes. Transfer to a dish, and keep warm. In the same skillet and using 1 tablespoon oil, sauté the onion and the rest of the ingredients mentioned in the second step above. Return chicken pieces for the last minute or two. The rest is the same.; Cut skinless and boneless breasts or tenderloins (16 oz/450 g) into 1in/2.5cm cubes, wash and drain. Lightly coat with some flour seasoned with salt and pepper. Heat 2 tablespoons oil in a non-stick skillet, and sauté until the pieces start to brown, about 10 minutes. Transfer to a dish, and keep warm. In the same skillet and using 1 tablespoon oil, sauté the onion and the rest of the ingredients mentioned in the second step above. Return chicken pieces for the last minute or two. The rest is the same.; Cut skinless and boneless breasts or tenderloins (16 oz/450 g) into 1in/2.5cm cubes, wash and drain. Lightly coat with some flour seasoned with salt and pepper. Heat 2 tablespoons oil in a non-stick skillet, and sauté until the pieces start to brown, about 10 minutes. Transfer to a dish, and keep warm. In the same skillet and using 1 tablespoon oil, sauté the onion and the rest of the ingredients mentioned in the second step above. Return chicken pieces for the last minute or two. The rest is the same.; Cut skinless and boneless breasts or tenderloins (16 oz/450 g) into 1in/2.5cm cubes, wash and drain. Lightly coat with some flour seasoned with salt and pepper. Heat 2 tablespoons oil in a non-stick skillet, and sauté until the pieces start to brown, about 10 minutes. Transfer to a dish, and keep warm. In the same skillet and using 1 tablespoon oil, sauté the onion and the rest of the ingredients mentioned in the second step above. Return chicken pieces for the last minute or two. The rest is the same.

Preparation info

Difficulty
Easy

Appears in

Delights from the Garden of Eden

By Nawal Nasrallah

Published 2019

About

Method

Cut skinless and boneless breasts or tenderloins (16 oz/450