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1. Grate or mince 2 cloves of the garlic. In a bowl, combine the chicken thighs with half of the yogurt, the minced garlic, the juice of half the lemon, cumin, coriander, smoked paprika, turmeric, cinnamon, allspice, 2 tablespoons of the olive oil, half the salt and the black pepper. Toss to coat and marinate at least 20 minutes, or up to 4 hours in the fridge for deeper flavor.
500 g Boneless skinless chicken thighs,
0.4 cup Plain Greek yogurt,
2 clove Garlic,
0.5 piece Lemon,
2 tsp Ground cumin,
1 tsp Ground coriander,
1.5 tsp Smoked paprika,
0.5 tsp Ground turmeric,
0.2 tsp Ground cinnamon,
0.2 tsp Ground allspice,
2.0 tbsp Olive oil,
0.5 tsp Salt,
0.5 tsp Black pepper
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2. Meanwhile, mince the remaining 2 garlic cloves and stir into the remaining yogurt with a squeeze of the remaining lemon juice and a pinch of salt. Refrigerate this garlicky yogurt until serving. Slice the red bell pepper and red onion into thin strips.
0.4 cup Plain Greek yogurt,
2 clove Garlic,
0.5 piece Lemon,
1 piece Red bell pepper,
1 piece Red onion,
1 tsp Salt
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3. Heat a large oven-safe or deep skillet over medium-high heat. Lift the chicken from the marinade, letting excess drip off, and sear in a single layer for 4 to 5 minutes per side until deeply browned and charred at the edges and cooked through to 74°C (165°F). Transfer to a board, rest 3 minutes, then slice into thin strips.
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4. In the same skillet over medium-high heat, add the remaining olive oil, then the bell pepper and red onion with a pinch of salt. Cook 5 to 6 minutes, stirring occasionally, until softened and lightly charred.
1.0 tbsp Olive oil,
1 piece Red bell pepper,
1 piece Red onion,
1 tsp Salt
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5. Return the sliced chicken to the skillet and toss with the vegetables. Reduce heat to medium-low and make 4 wells in the mixture. Crack an egg into each well, season the eggs with a pinch of salt, cover, and cook 4 to 5 minutes until the whites are set and the yolks are still runny.
4 piece Eggs,
1 tsp Salt
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6. Dust the skillet with sumac, then spoon the garlicky yogurt over the top and scatter with fresh parsley. Serve immediately straight from the skillet.
0.8 cup Plain Greek yogurt,
0.5 tsp Sumac,
0.2 cup Fresh parsley (garnish)
