Ingredients

The following ingredients have 4 Servings
  • 2.5 lb chicken thighs (I used bone-in, skin-on)
  • 1 cup Greek yogurt (you can even use our homemade coconut yogurt)
  • 2 Tbsp extra virgin olive oil
  • 2 tsp ground paprika
  • 1/2 tsp ground cumin
  • 1 3/4 tsp salt
  • 1/2 tsp ground pepper
  • 5 cloves garlic
  • 1 small jalapeno pepper
  • 3/4 tsp sumac powder
  • 1 Tbsp dried fenugreek leaves

Instruction

  • Marinade blend all ingredients, except for the chicken, in a blender.  (Remove jalapeno seeds first if you are really sensitive to spice.)
  • Combine chicken and marinade mixture in a ziplock back and refrigerate, ideally overnight (if not, that’s ok but don’t expect it to be as good in the end).
  • Preheat oven to 425 F.
  • Cook for 35-40 minutes (or until internal temperature is 165 F using a meat thermometer).