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Greensbury Market's organic, free-range chicken thighs are delivered fresh to your door so you can create this aromatic cinnamon-curry recipe for your family dinner.
2lbs organic free-range chicken thighs (boneless & skinless)
2 Tbsp curry
2 Tbsp cinnamon
2 tsp smoked paprika
1 tsp chili powder
1 tsp garlic powder
Salt & pepper (to taste)
1 cup Greek yogurt
1 large cucumber (seeded and finely diced)
3-4 garlic cloves (finely diced)
2 tsp lemon zest
2 Tbsp fresh lemon juice
4 Tbsp chopped dill
Wash and dry chicken thighs.
Whisk together the spices in a medium sized bowl.
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)
While skillet is heating, dredge each chicken thigh in the spice blend (be sure to coat all sides completely)
Working one piece at a time, add as many chicken thighs as will fit comfortably in the skillet.
Cook for about 5 minutes, flip and cook for another five minutes or until chicken is completely cooked.
In a medium-sized bowl, whisk together all the ingredients.
Season to taste with salt and pepper and drizzle in a small amount of olive oil if a smoother texture is desired.
Chill for at least 30 minutes before serving (will last 3-4 days in the refrigerator in an airtight container)
Serve chicken over a bed of quinoa or cous-cous.
Spoon tzatziki sauce over the top of the chicken.