Core & Advanced Plan
This is an amazing middle eastern dish that has just the right amount of spice and heat. The combination of spices on the chicken along with the cool, tanginess of the sauce and crunch of the lettuce is amazing. It is typically served on flatbread but for this recipe, I replaced it with grain-free tortillas or lettuce leaves.
You can use a skillet (preferably cast iron) for indoor cooking or a grill or griddle for outdoor cooking. I find my Blackstone griddle to produce the best results.
2 lbs free range, organic chicken thigh fillets , skinless and boneless
1 large garlic clove , minced
1 tablespoon ground cumin
1 tablespoon ground cardamon
1 tablespoon ground coriander or curry powder
1 tablespoon ground cayenne pepper
2 teaspoons paprika (preferably smoked)
2 teaspoons sea salt
1/8 teaspoon Black pepper
Juice of 1 lemon
3 tbsp avocado oil
1 cup organic sour cream or greek yogurt
1 clove garlic , minced
1 teaspoon cumin
Splash of lemon juice
Salt and pepper to taste
6 grain free tortillas (Siete or Mikey’s Brand)
Organic lettuce, shredded or used as a pita
Combine the marinade ingredients in a large ziplock bag (or bowl). Add the chicken and make sure each piece is coated very well. Marinate for a few hours to overnight.
Combine the sauce ingredients in a bowl and mix. Cover and put in the fridge until ready to serve.
Heat grill or pan on medium high. Place chicken on the grill and cook the first side for 4 to 5 minutes until it starts to brown and caramelize, then turn and cook the other side for 3 to 4 minutes.
Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes then slice or cut into chunks. Pour any juices that remain over top of the chicken.
Put some of the sauce on the tortilla or lettuce then add the chicken and tomatoes. Enjoy.