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Nice Spice Recipe

Name: Wild Rose Eatery and Bars NICE SPICE Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 1 cups plain yogurt (full fat); 2 tbs tomato paste; 3 cloves garlic, minced; 1 tbs ginger, grated; 2 tbs olive oil; 2 tbs lemon juice; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp sweet smoked paprika; 1 tsp ground turmeric; 1 tsp ground cinnamon; 0.25 tsp cayenne pepper; 1 tbs brown sugar or honey; 1.5 tsp salt; 0.5 tsp black pepper; 1.5 lbs boneless skinless chicken thighs (or breasts), cut into 1" pieces; 1 each red bell pepper, cut into 1" pieces; 1 each red onion, cut into wedges; 1 cups cherry tomatoes; 0.25 cups fresh cilantro, chopped; 0.5 cups plain yogurt (for serving); 4 each lemon wedges; 4 servings cooked rice or flatbreads

Inspired by Wild Rose Eatery and Bar

Time1h 10m

Serves4

Make Nice Spice Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinade / Sauce

1 cups plain yogurt (full fat)

2 tbs tomato paste

3 cloves Garlic, minced

1 tbs Ginger, grated

2 tbs olive oil

2 tbs ReaLemon lemon juice

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp sweet smoked paprika

1 tsp Ground turmeric

1 tsp Ground cinnamon

1/4 tsp Cayenne pepper

1 tbs brown sugar or honey

1 1/2 tsp Celtic sea salt

1/2 tsp black pepper

Protein & Vegetables

1 1/2 lbs boneless skinless chicken thighs (or breasts), cut into 1" pieces

1 each red bell pepper, cut into 1" pieces

1 each red onion, cut into wedges

1 cups Cherry tomatoes

Finish & Garnish

1/4 cups Fresh cilantro, chopped

1/2 cups plain yogurt (for serving)

4 each lemon wedges

4 servings cooked rice or flatbreads

Method

Marinade / Sauce

Prepare the marinade

In a large bowl whisk together 1 cup plain yogurt, 2 tablespoons tomato paste, minced garlic and grated ginger, 2 tablespoons olive oil and 2 tablespoons lemon juice until smooth.

Add the ground spices: 1 tsp cumin, 1 tsp coriander, 1 tsp smoked paprika, 1 tsp turmeric, 1 tsp cinnamon, 1/4 tsp cayenne, 1 tablespoon brown sugar (or honey), 1.5 tsp salt and 1/2 tsp black pepper. Whisk thoroughly so the sugar dissolves and spices are evenly distributed.

Protein & Vegetables

Marinate chicken and prep veg

Place the 1.5 lbs cut chicken pieces in the bowl with the marinade. Toss to coat completely. Add the chopped red bell pepper, onion wedges and 1 cup cherry tomatoes to the bowl and mix gently so vegetables get a light coating. Cover and refrigerate for at least 1 hour, preferably 3–6 hours. If short on time, 20–30 minutes will still add flavor.

Cook

Preheat oven to 425°F (220°C). Thread chicken and vegetables onto skewers or spread in a single layer on a rimmed baking sheet lined with parchment, leaving space between pieces. Pour any remaining marinade over the pieces. Roast for 18–22 minutes, turning once at 10 minutes, until chicken registers 165°F (74°C) and vegetables are tender and lightly charred. Alternatively, grill over medium-high heat for 8–10 minutes per side until cooked through.

Finish & Garnish

Remove from oven or grill and let rest 5 minutes. Transfer to a serving platter. Spoon 1/2 cup plain yogurt into a small bowl for serving alongside the chicken.

Sprinkle 1/4 cup chopped fresh cilantro over the chicken and vegetables. Serve with lemon wedges and cooked rice or flatbreads. Squeeze lemon over just before eating.