I hope you all love this recipe as much as I do! It has the most beautiful flavours, is super easy, and makes excellent protein meal prep if that’s your thing.

Ingredients

• 1kg chicken (breast and thigh work well - I use a mix of both)
• 2 brown onions
• ¼ cup Greek yogurt
• 3-4 tbsp lemon juice
• 4 garlic cloves, minced
• 1½ tbsp ground cumin
• 1½ tbsp ground coriander
• 2 tbsp curry powder
• 2 tbsp paprika (I use smoked - sweet works too)
• 2 tsp turmeric
• 2 tsp ground cinnamon
• 1½ tsp ground cardamom
• ½ tsp cloves
• ½ tsp nutmeg
• 2 tsp salt
• ½ tsp black pepper

Method

1. In a bowl, whisk together the yogurt, olive oil, lemon juice, minced garlic, and all spices. Add the chicken breasts and coat well.
2. Leave to marinate for a few hours or overnight.
3. When ready to cook - preheat oven to 140°C fan forced.
4. Slice onions and place in the bottom of a large crock pot/dutch oven. Place the chicken on top and pour over all of the spice mix. Pop the lid on.
5. Bake for 3 hours, until the meat is tender and falling apart. Shred the chicken and mix with the onions and juices.

Notes

- Served here with basmati rice, a crispy bitter salad, pickled onions, and hummus
- Also delicious made into wraps! Add shredded lettuce/cabbage, pickles, and green tahini
- Lasts well so you can meal prep this in advance, or freeze into portions. I often double the recipe and freeze half for a rainy day
- If you like spice add 1 teaspoon chilli flakes or cayenne pepper