After having chicken in some form for dinner three nights in a row last week, the mister wasn’t too keen on the thought of having it for a fourth. But once he saw and smelled what I was working on he decided to stay open minded. He liked it so much that he even decided to take leftovers for lunch the next day!
recipe adapted from: family circle magazine/Aug 2017
kitchen tunes: slide/ calvin harris ft. frank ocean & migos
1/4 C plain Greek yogurt
2 TBSP tahini
6 cloves garlic, grated
6 TBSP fresh squeezed lemon juice
3 tsp lemon zest
3/4 tsp kosher salt
3/4 tsp fresh ground pepper
2 tsp ground cumin
2 tsp paprika
1/2 tsp curry powder
1/8 tsp ground cinnamon
1 1/2 lbs boneless, skinless chicken thighs
1 TBSP olive oil
1/3 C toasted pine nuts
4 TBSP finely chopped parsley
2 C hot cooked white rice
mixed green salad
- In a small bowl, combine the yogurt, tahini and two cloves of the garlic, 2 TBSP of the lemon juice and 2 tsp of the zest. Whisk in 2 TBSP water and add 1/8 tsp each salt & pepper.
- In another small bowl, combine the rest of the garlic, 2 TBSP lemon juice, the cumin, paprika, curry, cinnamon and 1/2 tsp each salt & pepper.
- Pat chicken dry with paper towels.
- Heat 1/2 TBSP oil in a large cast iron pan over med-high heat. Add half the chicken and cook 3-5 minutes per side or until cooked through. Repeat with the remaining oil and chicken.
- Transfer the cooked chicken to a cutting board, leaving any brown bits in the pan. Allow the chicken to rest for 5 minutes before slicing it thin.
- Add 1/2 C water to the pan and stir, scraping the bottom. Add the spice mixture and cook for 2-3 minutes, until the garlic softens and sauce thickens.
- Return the chicken to the skillet. Cook while stirring constantly until the chicken is well coated and heated through, 3-5 minutes.
- Stir pine nuts, 3 TBSP parsley, 2 TBSP lemon juice, 1 tsp lemon zest and 1/8 tsp each salt & pepper into rice.
- Top rice with chicken and sprinkle with 1 TBSP parsley (which I forgot to do!) Serve with yogurt sauce and mixed green salad.