I caramelised a large purple onion in coconut oil.
I flattened 2 chicken breasts and doused in lemon zest, dried oregano and a few fennel seeds
Then added them to the pan and cooked, turning them often, for about 10 minutes.
I then added 1/3 cup of stock and 1/2 lemon squeezed in for the final couple of minutes cooking.
I took the heat off. I took the chicken breasts out.
I added a little olive oil to the pan to create an emulsion (thanks Marco Pierre White for that trick!)
Then, popped cauli puree on the bottom, sliced chook and caramelised onion on top, then a good spoon of the pan sauce.
Served with a carrot and mint salad with cultured veggies mixed in.