Recipe 👇
1. Add 2 lb Chicken thighs to a boul. Drizzle with 1.5tbsp Olive Oil & season with 1bsp smoked paprika, 1tbsp garlic power, 1tbsp thyme, 1/2 tbsp Aleppo Pepper or Chili flakes, 1/2 tbsp cumin, 1/4 tbsp Cinamon, a few pinches of salt & ground pepper along with 2 tbsp of plain yogurt & 1 lemon juice. Mix well then let this marinate for 2 – 10 hrs but if you want to make it right away go ahead😊
2. When you are ready to eat, bring a pan to medium heat, add 1bsp of oil and the chicken (brought up to room temperature before cooking) & cook it through medium heat. Using cast iron pan is best! Cook on the first side fir 4 mints and flip for 4mints then cook each side for 1 – 2 mints (it takes about 10 – 12 mints).
3. Make the Salad by thinly slicing a large red oinion, small handful cherry tomatoes, large handful fresh flat parsely. Add to the bowl sprinkle with 2-3 pinches of salt, 2tbsp of sumac, a juice of large lemon. Mix well & let it sit 10 mints, stir for couple of times.
4. Make the white sauce by mixing 1/4 cup of plain yogurt, 3tbsp of mayo, 1/8 cup pickele juice, fresh cracked pepper. Mix well tast and adjust.
5. Get your base ready, (I use Kaizen low carb 10 ounces) you can use quinoa or other rice of your choice.
6. Once rice is cooked, put in the bowl, some chicken then pile high with the salad, some sliced Persian cucumbers, fresh herbs and drizzele it up with some of the white sauce.
‘Bon appetit!
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