Turmeric Chicken curry

For the chicken curry

• 2 tbsp Coconut Oil
• 1 tbsp turmeric powder
• 1 lemon grass
• 2 tbsp red Thai curry paste
• 1 white onion, diced
• 1-inch ginger, grated
• 2 cloves garlic, chopped
• 1 lb. chicken breast, cubed
• 1 cup coconut milk
• Juice of half a lime (reserve the other half to serve)
• 1 tsp sea salt
• 2 tbsp cilantro, chopped
• 
  
  For the chicken curry
  2. Using a large pan, melt the coconut oil on medium heat. Add the diced onion, ginger, and garlic and sauté for 3-4 minutes or until the onion is translucent. Remove from the pan and set aside, reserving the coconut oil in the pan.
  3. Add the chicken to the pan and lightly salt. Sauté until the chicken is cooked.
  4. Add the onion back to the pan along with the coconut milk, curry paste, lemon grass, lime juice, and seasonings to the pan (reserving the fresh cilantro) and stir. Simmer and stir for about 5 minutes to allow the flavours to combine and the sauce the thicken.
  5. Season further to taste and top with fresh cilantro and lime wedges. Serve with quinoa or rice and enjoy!

Zaatar and lemon chicken

1/4 cup olive oil4 tbsp Zaatar
1 tbsp Sumac
1 lemon, squeezed
3 garlic cloves, minced
1 can of chickpeas
1 whole chicken, cut in eight pieces
3 potatoes (optional)
1 cup of Greek yogurt
Mint leaves for decoration
Salt & pepper to taste


1. Marinade the chicken with the sumac, zaatar, olive oil, lemon, garlic and salt and pepper. Let the chicken resting for about eight hours in this mixture. 

2. Put the chicken in a deep roasting pan, add the chickpeas and potatoes and bake for about 40 minutes.

3. Mix the Greek yogurt with crushed garlic, olive oil, salt & pepper.

4. Serve the chicken with the yogurt sauce.