Chicken

• 1 ¼ lbs chicken breasts, (organic)
• ⅓ cup white flour
• 2 tbsp olive oil

Marinade

• 1 tbsp olive oil
• 2 tbsp shallot, or 2 green onions, chopped
• 3 cloves garlic, pressed
• ½ tsp turmeric, or 2 tsp fresh grated
• 2 tbsp lemon juice
• 1 tsp cardamom
• 1 tsp coriander
• 1 tsp cumin
• 2 tsp smoked paprika
• 1 tbsp Sambal Oelek, or Sriracha, or 1 tsp cayenne

Garnish

• 1 tbsp fresh cilantro, chopped

Tahini Yogurt Sauce

• ½ cup nonfat Greek yogurt
• 2 tbsp tahini
• 2 tsp lemon juice
• 1 clove garlic, pressed
• 1 tbsp fresh cilantro, chopped

Stir Fry Style

Combine yogurt sauce ingredients in a bowl and mix. Cover and put in fridge (will last for several days). Place shallot, garlic and turmeric (if using fresh grated) and 1 tbsp oil into wok. Combine remaining sauce ingredients in measuring cup and mix. Add oil to large non-stick skillet and preheat over medium heat. Cut chicken into pieces, trimming fat as required, coat with flour in plastic bag. Place chicken into skillet and turn up heat to medium-high. Turn heat to medium-low for veggies, stirring occasionally and kept covered. Cook chicken until almost done, flipping once and breaking up bunches to ensure even cooking. Add sauce mixture to veggies, stir and bring to low boil. Add chicken to mixture, stir to coat evenly, turn off heat, leave covered for a few minutes. Serve over couscous or rice, and garnish with cilantro.

Grilled

Combine marinade ingredients in a bowl or large zip-lock bag (skip the shallots and use powder for garlic). Cut chicken into strips, add to marinade and massage until thoroughly coated. Marinate for at least an hour or preferable overnight. Combine yogurt sauce ingredients in a bowl and mix. Cover and put in fridge (will last for several days). Heat grill on medium high, cook for 4-5 minutes on each side until nicely charred. Remove from grill, drape with foil and let rest for 5 minutes. Slice chicken and serve with pita, salad and yogurt sauce.