~2.5 pounds boneless skinless chicken thighs and/or breasts, cut into large chunks
1 onion, sliced
3 cloves garlic, chopped
lemon segments (optional)
garnish with parsley
Season chicken with salt and pepper. Place to the side.
Heat up a dutch oven with olive oil. Sauté onion until golden and then add in garlic.
Add chicken in batches and sprinkle with turmeric (enough to make the chicken a golden yellow color), salt, and pepper. All chicken to brown.
Add a squeeze of lemon juice. Taste and adjust for seasoning.
When it is done cooking, garnish with lemon segments and parsley (optional).