Marinade:
1/2 c olive oil
2 Tablespoons of lemon juice
3 cloves of garlic, minced
2 teaspoons salt
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon pepper
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
1/4 teaspoon cayenne
2 lbs chicken (breast or thigh), diced
1 large onion, diced
Sauce for serving:
1/2 c Greek yogurt or sour cream
1 Tablespoon lemon juice
2 cloves garlic, minced
salt and pepper to taste
pinch of red pepper flakes
1. Combine marinade. Pour over chicken and onions.
2. Marinate 2 hours or overnight.
3. Bake at 425 degrees for 15-30 minutes (mine took 15), until chicken is 155 degrees internally. Allow to sit for 5 minutes before serving.
4. Serve over rice with sauce.
