Middle Eastern Yoghurt chicken

For the Chicken Marinade

For Cooking the Chicken

1 tbsp oil (for the pan)

For the Salad

1 large red onion, thinly sliced

1 small handful cherry tomatoes, halved or quartered

1 large handful fresh flat-leaf parsley, chopped

2–3 pinches salt

2 tbsp sumac

Juice of 1 large lemon

For the White Sauce

¼ cup plain yogurt

3 tbsp mayonnaise

⅛ to ¼ cup pickle juice (to taste)

2 tbsp fresh dill, chopped

Small pinch of salt

Freshly cracked black pepper, to taste

For Serving

Cooked rice or low-carb rice (e.g., Kaizen low-carb rice)

Sliced Persian cucumbers

Fresh herbs (e.g., parsley, cilantro, or mint)

In a large bowl, combine chicken thighs with EVOO, smoked paprika, garlic powder, thyme, chili flakes, cumin, cinnamon, salt, pepper, plain yogurt, and lemon juice. Mix thoroughly to coat the chicken. Ideally, marinate for 4–6 hours in the fridge. If short on time, you can cook it right away.
Bring the chicken to room temperature before cooking. Heat 1 tbsp oil in a pan (preferably cast iron) over medium heat.
In a bowl, combine the sliced red onion, cherry tomatoes, and parsley.
In a small bowl, mix together yogurt, mayonnaise, pickle juice, dill, salt, and plenty of black pepper.

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