This simple main dish comes together quickly and pairs well with a rice pilaf or bread.
AuthorCathy Arkle, adapted from Feride Buyuran
1Rotisserie chickencut up in bite-size pieces
About 10 tablespoons clarified butter or unsalted butter
3medium onionscut in half lengthwise, then thinly sliced crosswise (3 packed cups)
8ouncesof sliced mushrooms
1/4teaspoonturmericI used 1-inch grated fresh turmeric
Ground black pepper
Chopped fresh cilantrofor garnish
Heat 8 tablespoons of the butter over medium heat in a 12-inch frying pan. Add the onion and cook, stirring frequently, until light golden, about 15 minutes. Add the turmeric, stir to evenly coat the onion, and cook an additional 30 seconds.
Remove the onion from the pan with a slotted spoon and set aside, leaving the remaining butter in the pan.
Melt 2 more tablespoons of butter in the same frying pan and add the mushrooms. Cook until mushrooms, stirring occasionally, until all the moisture has evaporated and the mushrooms start to turn dark reddish-brown with golden spots. This should take another 5-8 minutes.
Return the onion to the pan, season with black pepper, and additional salt to taste. Add chicken and stir to combine, and level with a spoon.
Break the eggs in a small bowl and beat lightly. Pour the eggs evenly over the chicken mixture. Cover and cook until the eggs are set, 5 to 7 minutes.
Garnish with chopped cilantro and serve with rice pilaf or bread.