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tisharicetong
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½ cup ground turmeric
½ cup ground cumin
¼ cup black pepper freshly cracked
1 tbsp cardamom
2 tbsp coriander
1 tbsp cinnamon
1 tbsp garlic powder (optional)
1 tbsp Aleppo pepper (optional)
2 lbs chicken thighs pounded (I did 2lbs thigh and 2lbs breasts and it turned out good)
1 cup Greek yogurt (I used diary free yogurt and it turned out good)
⅓ cup spice blend
2 tsp kosher salt
Preheat oven to 350 on convection.
Stack on the marinated chicken thighs (bigger thighs on the bottom and smaller pieces towards the top).
Top with white or yellow onion and a tomato.
Cook for minimum 2 hours (usually takes 3 hours when we double the chicken in our oven) or until the thermometer reads 165 degrees internally).
Every 30 minutes or so baste the chicken with its juices (they collect at the bottom) spoon them over the chicken and if it seems like it's getting too dry or the juices are reducing too much you can add about ¼ cup of chicken stock or water at the bottom to keep things extra juicy.