1 1/2 lb (675 g) skinless, boneless chicken thighs, cut into strips

2 onions, thinly sliced

3 garlic cloves, chopped

2 tbsp (30 ml) lemon juice

2 tbsp (30 ml) olive oil

2 tsp curry powder

1/2 tsp ground cinnamon

1/2 tsp ground Jamaican allspice

1/2 tsp salt

In a large bowl, combine all ingredients. Let marinate for 5 minutes or overnight.

In a large non-stick skillet over high heat, brown half of the chicken at a time, about 10 minutes or until cooked through. If spices and brown bits stick to the skillet, clean between batches.

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