Notes
A great dish with some good macros that offers either subtle or heavy middle eastern flavors depending on how authentic you want to go.
Ingredients
- Chicken thighs
- Head of garlic
- 1 Lemon
- Onion
- Cilantro
- Greek yogurt (plain)
- Spinach or Arugula
- Cardamom
- Tumeric
- Cumin
- Olive oil
- Pitas (to serve)
- Rice (to serve)
- Tzatziki sauce (to serve)
Steps
- In a mixing bowl combine yogurt, tablespoonish of lemon juice, turmeric, cardamom, cumin, 3-4 crushed garlic gloves, and a few drops of olive oil. Season chicken directly with kosher salt and black pepper and maybe some other thing…
- Coat the chicken in the bowl with the yogurt mixture and marinate for 30 minutes – 24 hours ahead of time
- Remove chicken from the marinade and attempt to get as much yogurt off of it as you can and pat the thighs dry with a paper towel
- Air fry the chicken for about 20 minutes at 360 degrees and flip halfway or you can cook it in the oven and then broil it at the end to ensure it gets crisp. Alternatively, you can also cook it in a pan. The method is entirely up to you but I have done each way and I prefer the air fryer the most
- Slice the chicken into bite-sized chunks and mix it back up in the very raw meat marinate you had it in originally
- Saute onions in a pan if you don’t want them raw and then throw in your chicken mixture
- It should already be cooked through for the most part you are just making the sauce edible so after a few minutes on medium heat turn it off
- Heat up any pitas you have on top of the cooked chicken in the pan creating a makeshift lid with them
- Serve the chicken on top of a clump of your choice of greens and with your choice of rice. My preferred setup is with spinach and cilantro rice
- Top with tzatziki/ hot sauces and enjoy