This dish is great during any season and can be paired with a number of sides like rice, fries, chickpeas,etc. The spice mix blackens on the chicken and you get a nice cooling effect with the lemony cilantro yogurt sauce. The spice blend is a hybrid of Indian and Arabic chicken seasonings
Chicken Seasoning: Salt, Black Pepper, Rosemary, Sumac, Allspice, Nutmeg, Cumin, Turmeric, Ginger, Smoked Paprika, Sweet Paprika (or cayenne if you like spicy), Ground Coriander
Prep: Dry rub the chicken breasts or thighs with the ingredients above. Use your favorite method to cook the chicken, grill is best, sautee or broil to get some high searing heat. The turmeric and paprika will blacken pretty quickly so make sure the meat is cooked on the inside. It wouldn't be a bad idea to butterfly a really thick chicken breast so it doesn't blacken too much.
Sauce: Blend a handful of Fresh Cilantro with a tablespoon of thick yogurt, 1 teaspoon of Olive Oil, 1 tsp of lemon juice. Add a dash of salt, black pepper and top with black sesame seeds (optional). You can sub the black sesame for another ingredient which brings a nice earthy, nutty flavor to the light sauce.. You can sub out yogurt for more olive oil to make more of an aioli.
