MIDDLE-EASTERN SPICED CHICKEN

1 lb chicken breast cutlets

kosher salt

freshly ground pepper

1tablespoon olive oil

1 sliced onion

4 crushed garlic cloves

½ cup chopped roasted red peppers

1 teaspoon paprika

½ teaspoon turmeric

½ teaspoon ground coriander

1/4 teaspoon cumin seed

¼ teaspoon cayenne

¼ teaspoon ground ginger

1 tablespoon honey

¼ cup raisins

½ cup 2% Greek yogurt

½ lemon

slivered almonds, if desired.

 

Season 1 lb chicken breast cutlets with kosher salt and freshly ground pepper. Warm 1 Tbsp olive oil in a skillet over high heat. Sear cutlets until just cooked through, 2 minutes per side. Transfer to a plate. Reduce heat to medium. Add 1 sliced onion and 4 crushed garlic cloves. Cook 10 minutes, scraping up browned bits on bottom of pan. Add ½ cup chopped roasted red peppers; cook 3 minutes. Season with salt and add 1 tsp paprika, ½ tsp turmeric, ½ tsp ground coriander, ¼ tsp cumin seed, ¼ tsp cayenne, and ¼ tsp ground ginger. Cook, stirring, for 1 minute. Add 1 Tbsp honey and ¼ cup raisins. Reduce heat to low; cook 1 minute. Stir in ½ cup 2% Greek yogurt and juice of ½ lemon. Add chicken and any accumulated juices back to skillet. Heat through (do not boil). Top with slivered almonds, if desired.

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