This is quick enough to put together for a different breakfast, lunch or dinner. It would be even quicker if you use a fast cooking chicken cutlet instead of chicken thighs. We just love our dark meat over here.
2tablespoonssolid cooking fatlike lard, ghee, or coconut oil
½head medium sized cabbagesliced thinly with a large knife, or with a spiralizer
In a large skillet (about 12 inches) over medium high heat, melt the cooking fat of your choice. Season your chicken with salt and pepper, then place in the very hot pan to brown well, about 3-6 minutes per side depending on your choice of meat. Chicken thighs will take longer. It must brown well for it to release from the pan so you can flip it and brown the other side. Cook your chicken till done, about 165 degrees F tested with an instant read thermometer.
Remove the cooked chicken to a plate and keep warm. Add your sliced onion and cabbage to the pan, and add a splash of water to help remove the delicious browned bits from the bottom of the pan. Cook and stir your veggies until they are softened and browning, about 6-8 minutes.
Add in your cumin and paprika, and season with salt and pepper to taste.
Serve a pile of cabbage noodles with the chicken. Serves 3-5, depending on how hungry you are!