Crisped Chicken on Moroccan-Style Lemon and Onion

I've said it before- I love Moroccan food. I love the intersection of sweet and savory, and Moroccan cuisine excels at it. If you're scared to experiment, this is an entry level dish. The chicken is pretty basic and mildly flavored. It's the Lemon and Onion that gives it the kick.

Crisped Chicken:

4 chicken tenders, lightly salted and peppered
Ample corn starch, turn the chicken in it to coat

Fry the morsels until browned and cooked throughout- maybe 4 minutes. Set aside under tented foil, or cook these at the same time you make your Lemon and Onions.

Moroccan-Style Lemon and Onions:

Cut off large and lengthy chunks of 1 lemon peel
slice 1 onion

Add 2 glugs olive oil to pan and heat. Add onions and fry for 2 minutes. Add lemon peel and fry additional 2 minutes. Add 1/2 white wine. Boil, then lower heat to moderate. Add a few whole coriander seeds. Add 3-4 Tbsp of honey. Lower heat and cook until syrupy.

Add this to chicken and enjoy it!

~ Brock