Description
A flavorful dish featuring chicken thighs marinated in yogurt and spices, served with a creamy garlic sauce.
Ingredients
Scale
- 1 pound chicken thighs (boneless, skinless, sliced into thin strips)
- 3 tablespoons plain yogurt
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice (fresh-squeezed)
- 4 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 0 teaspoons turmeric
- 0 teaspoons cinnamon
- 0 teaspoons cayenne pepper
- 1 teaspoon kosher salt
- 0 teaspoons black pepper
- 4 cloves garlic
- 0 teaspoons kosher salt
- 0 cups extra-virgin olive oil
- 0 cups vegetable oil
- 2 tablespoons lemon juice (fresh-squeezed)
- 2 tablespoons ice water
Instructions
- In a bowl, whisk yogurt, olive oil, lemon juice, minced garlic, ground cumin, ground coriander, smoked paprika, turmeric, cinnamon, cayenne, kosher salt, and black pepper until smooth.
- Add chicken strips, toss to coat, cover, and refrigerate for at least 1 hour.
- In a blender, pulse garlic cloves with kosher salt until pasty.
- With motor running, stream in olive oil and vegetable oil until silky.
- Blend in lemon juice and ice water until creamy, then chill.
- Heat a skillet over medium-high and cook chicken strips for 6–8 minutes per side until golden and internal temperature reaches 165°F.
- Let chicken rest for 5 minutes, then serve with garlic sauce and pita.
Notes
- Marinating the chicken for longer will enhance the flavor.
- The garlic sauce can be adjusted to taste depending on how garlicky you want it.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 2g
- Sodium: 700mg
- Fat: 23g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 120mg