In the mood for something a bit different? This combination of warm spices on roasted chicken and cool, crisp cucumber relish make for a quick, effortless meal that is impossible to resist. Plan on adding this recipe to your regular dinner rotation.
Makes 4 servings
What you need
3/4 cup Tessemae’s Lemon Garlic
1 teaspoon ground coriander
¾ teaspoon cumin
½ teaspoon cinnamon
kosher salt and freshly ground black pepper
¼ teaspoon ground ginger
¼ teaspoon allspice
¼ teaspoon cayenne pepper
2 pounds boneless, skinless chicken thighs
1 small cucumber, peeled, seeded, and finely chopped
1/2 small red onion, finely chopped
¼ cup chopped fresh mint
1 head romaine lettuce, trimmed and separated into leaves
¼ cup plain Greek yogurt, for serving (optional)
What you do
- Stir together 1/3 cup Lemon Garlic, coriander, cumin, cinnamon, ½ teaspoon salt, ¼ teaspoon pepper, ginger, allspice and cayenne. Add chicken to bowl and stir to coat; refrigerate for at least 1 hour.
- Heat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil and place chicken on baking sheet. Bake chicken for about 25 minutes or until cooked through and browned.
- While chicken is baking; stir together cucumber, red onion, mint and 2 tablespoons Lemon Garlic; set aside.
- Chop chicken and drizzle with remaining Lemon Garlic; make wraps with the lettuce leaves, chicken, cucumber relish, and yogurt.