Ingredients
150 milliliters Olive Oil
100 milliliters Lemon Juice
6 cloves Minced Garlic
2 teaspoons Salt
2 teaspoons Black Pepper
1 tablespoon Cumin
2 tablespoons Smoked Paprika
2 teaspoons Tumeric
1 teaspoon Cinnamon
1 tablespoon Red Pepper Flakes
0.5 kg Boneless, Skinless Chicken Thighs
1 Red Onion
1/4 cup Plain Yogurt
1/4 cup Roasted Garlic Mayo
1 tablespoon Lemon Juice
1 handful Chopped Parsley
Preparation
Combine first 10 ingredients and mix with a fork
Add mixture to chicken in a roasting pan or Ziplock bag, just make sure it’s covered
Let stand for 1-24 hours (refrigerate if more than a few hours)
Heat oven to 425 F
Large dice onion and mix in with chicken so that all ingredients are covered
Spread ingredients out on a baking sheet and cook for 30-40 minutes
For Sauce: Mix yogurt, mayo and lemon juice together with a fork
Remove from oven and let cool (5 mins)
Chop up all ingredients
Add parsley for garnish if you like
Extra: Fry in hot oil after chopping for a crispy delight
