Cinnamon-Curry Chicken Thighs

Incredibly simple to make but full of flavor and the cinnamon-curry coating gives the right amount of texture.  Plus, the homemade tzatziki gives just the right amount of cool offset the moderate spice in the chicken.  But be careful, it smells so good when cooking, you'll have hungry souls hovering around your kitchen!

Active Prep Time: ~ 10-15 minutes

Active Cook Time:  ~  15-20 minutes

Inactive Prep Time:  ~ 30 minutes

Total:  ~ 45-60 minutes

Serves:  6-8 people

Ingredients 

• 2 pounds organic free-range chicken thighs (boneless & skinless);
• 2 tablespoons curry;
• 2 tablespoons cinnamon;
• 2 teaspoons smoked paprika;
• 1 teaspoon chili powder;
• 1 teaspoon garlic powder;
• Salt & pepper (to taste);

For the Tzatziki Sauce

• 1 cup Greek yogurt;
• 1 large cucumber (seeded and finely diced);
• 3-4 garlic cloves (finely diced);
• 2 teaspoons lemon zest;
• 2 tablespoons fresh lemon juice;
• 4 tablespoons chopped dill;

Homemade Tzatziki Preparation

1.  In a medium-sized bowl, whisk together all the ingredients;
2. Season to taste with salt and pepper and drizzle in a small amount of olive oil if a smoother texture is desired;
3. Chill for at least 30 minutes before serving (will last 3-4 days in the refrigerator in an airtight container);

Chicken Preparation

1. Wash and dry chicken thighs;
2. Whisk together the spices in a medium sized bowl;
3. Preheat skillet (preferably cast-iron) over medium-high heat and then add a thin a layer of olive oil to the skillet once it is hot (Pro Tip: you can also cook on an indoor or outdoor grill);
4. While skillet is heating, dredge each chicken thigh in the spice blend (be sure to coat all sides completely);
5. Working one piece at a time, add as many chicken thighs as will fit comfortably in the skillet;
6.  Cook for about 5 minutes, flip and cook for another five minutes or until chicken is completely cooked;

Serving

1. Serve chicken over a bed of quinoa or cous-cous;
2. Spoon tzatziki sauce over the top of the chicken;
3. Enjoy!