Chicken Paillard: Onion-Pepita Relish

• 2 teaspoons extra-virgin olive oil
• 1 medium sweet onion
• pinch salt

Heat the olive oil in a large, nonstick skillet over medium heat for 2 minutes. While it heats, finely mince the onion. Add the onion to the skillet with the salt and cook slowly until very soft and golden, about 7 minutes. Add the cinnamon, ginger, raisins, and pepitas; toss to combine. Taste and adjust seasonings.