Ingredients
- 4 boneless, skinless chicken breasts
- 2 lemons
- 1 cup Greek yogurt
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1/4 teaspoon coriander
- 1/8 teaspoon cayenne
- 1 tablespoon finely chopped fresh mint
- 2 tablespoons finely chopped fresh parsley
- 1/2 cup slivered almonds, toasted
- 6 dried apricots, finely chopped
- 1/4 cup shredded carrots
Mehod
- Preheat the oven to 180 °C.
- Squeeze half of one lemon into a baking dish that just fits the chicken.
- Lay the chicken on top, and squeeze the other half of the juice over it.
- Tuck the spent lemon halves in between the chicken.
- Slice the other lemon into thin slices and lay over the chicken breasts.
- Cover the dish tightly with foil and bake until the chicken is cooked through, with an internal temperature of 75 °C, about 30′.
- Uncover the dish and leave the chicken in the liquid until cool.
- Chop the chicken into small, bite size cubes.
- Mix the yogurt and spices together in a large bowl.
- Stir in the mint and parsley until thoroughly combined.
- Add the chicken, almonds, apricots and carrots and gently fold everything together until the yogurt evenly coats all the chicken and the ingredients are evenly distributed.
- Refrigerate for several hours to allow the flavors to meld.
- The chicken salad will keep covered in the fridge for two days.