Roasted Chicken with North African Spices and a Garlicky Lemon and Yogurt Sauce

Serves: 4

Directions

1. Mix spices together, reserve. You will make more of this mixture than you will need… reserve for another use.

2. Preheat the oven to 400 F. Massage the chicken breasts with the oil and as much spice rub as you prefer. Squeeze with lemon juice and place on a cookie sheet along with the garlic. Drizzle the oil all over and season with pepper. If you have time, let the chicken marinate for 30 minutes in the fridge.

3. Then roast chicken in the oven for 15-20 minutes or until cooked through. Meanwhile make the sauce. Sauté the shallot and garlic in the olive oil until tender. Mix that with the remaining ingredients, seasoning to taste.

4. Wrap pitas in foil and place into oven for last 5-10 minutes of the chicken’s cooking time.

5. When chicken is cooked through remove from oven and chop the chicken. Put it into a large bowl, and squeeze with reserved lemons.

6. Place warm pitas on plate. Divide chicken among pita and drizzle with yogurt sauce. If desired, dress with arugula and enjoy!

Ingredients

Spice Mix

• 1/2 teaspoon cinnamon, ground

• 1/4 teaspoon cloves, ground

• 2 teaspoons cumin, ground

• 1/2 tablespoon coriander, ground

• 1 teaspoon fennel seeds

• 1/2 teaspoon pepper, ground freshly ground

• 1 tablespoons paprika, sweet

• 1 teaspoon kosher salt

Chicken

• 1.25 pounds boneless skinless chicken breast (or you can sub chicken thighs, or pork tenderloin… even diced veggies work!)

• salt and pepper

• 1 lemon halved

• 8 garlic clove whole

• 1 tablespoon olive oil

Garlicky Lemon-Yogurt Sauce

• 1 tablespoon olive oil

• 1 shallot minced

• 2 garlic cloves, minced

• 1 lemon, zested and juiced

• 1 c. plain greek yogurt

• 1/2 teaspoon cumin

• salt and pepper

PITA

• 4 pita bread, whole wheat

• Arugula, optional