MIDDLE EASTERN INSPIRED CHICKEN 

platter of chicken and rice

Delicious bold flavors infused with yogurt, sumac, paprika, lemon, garlic and warm spices. Brushed with saffron butter that takes chicken to the next level. All of these flavors are incredibly delicious and create a tender and juicy chicken. Prefect for the grilling season right round the corner. 

This recipe is quite simple and easy to make with minimal ingredients. All you do is whisk the marinade together, add the cubed chicken and let it marinate. I always prefer to marinate chicken overnight if possible but for a minimum for a few hours. Add the chicken to skewers and grill or pan sear. 

INGREDIENTS YOU WILL NEED TO MAKE THIS MIDDLE EASTERN CHICKEN

CHICKEN

I used chicken tenders for this recipe. You can do chicken thighs or chicken breast. If using chicken breast, I recommend letting the chicken marinate overnight. The yogurt and lemon juice will help to tenderize the chicken. Before cooking, always take the chicken out of the fridge and leave it on the counter covered so it can come to room temperature. Cooking cold chicken can make it chewy and tough. 

YOGURT AND LEMON JUICE

I use full fat yogurt for marinades. Yogurt and the lemon juice will help tenderize the chicken. 

POWDERED SPICES

Sumac-An essential in Middle Eastern cooking. It has a fruity and citrusy flavor.

Paprika

7 spice blend-This is a very common Middle Eastern blend of warm spices. Allspice, coriander, cinnamon, cloves, cumin, nutmeg

Turmeric

Salt

Black pepper

SAFFRON BUTTER

In a mortar pestle grind the saffron to fine powder and add about 4 tablespoons of hot water. This will bloom the saffron. You will use few tablespoons to add to chicken marinade and rest to mix with butter and brush on the chicken once its cooked 

SIDE OF CHARRED TOMATO SLICES ON THE SIDE

SERVE WITH

Saffron Rice

Full Video of recipe

MIDDLE EASTERN INSPIRED CHICKEN

Prep Time 15 minutes
Cook Time 12 minutes
Servings 5
Delicious bold flavors infused with yogurt, sumac, paprika, lemon, garlic and warm spices. Brushed with saffron butter, that is the next level of flavor. All of the flavors are incredibly delicious and create a tender and juicy chicken. Prefect for grilling season right around the corner.

Ingredients

  • 2 lbs. chicken breast, cubed
  • 1/4 cup full fat yogurt
  • 1 lemon, juiced
  • 6 garlic cloves, minced

SPICES

  • 1 teaspoon sumac
  • 1 teaspoon paprika
  • 1/2 teaspoon 7 spice blend
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon saffron, grind to fine powder in motor pestle. Add 4 tbsp hot water. set aside
  • 2 tablespoon butter
  • oil for pan searing the chicken

Instructions 

  • In a medium bowl, add the cubed chicken, yogurt, lemon juice, powdered spices, salt, black pepper, turmeric, garlic and about 2 tablespoons of saffron water. Mix really well, cover and marinate overnight or few hours.
  • Before cooking the chicken let the chicken come to room temperature. Thread the chicken cubes on skewers. If using wooden skewers make sure to soak in water before.
  • Heat a grill pan on medium high heat with few tablespoons oil. Place 2 to 3 skewers at a time to the pan. Make sure temperature is high enough to sear. Cook the chicken on each side for about 2-3 minutes on each side. Longer if the chicken pieces are larger.
  • As the chicken cooking time is coming to an end, place the tomato slices in the pan. Sear on both sides for about 3 minutes on each side. Once the chicken is done, brush some of the saffron butter on the chicken.

 

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