Inspired by the distinctive spices found in Middle Eastern cuisines, our NTY version uses Almond Butter to create a flavourful spice paste that, when roasted, forms a delicious coating. Use chicken or tofu to prepare this satisfying meal in a bowl!
Yield: 4 servings
INGREDIENTS
- 1 pound skinless, boneless chicken thighs or 1 block firm tofu, crumbled into bite-sized pieces
- ¼ cup Nuts to You Almond Butter Smooth
- 1 Tbsp olive oil
- 1 ½ tsp cumin
- 1 ½ tsp coriander
- 1 tsp paprika
- 1 tsp cinnamon
- 1 tsp allspice
- ½ tsp sea salt
- 2 cups cooked grains (e.g., rice, quinoa, bulgur etc.)
- Vegetables of choice (e.g., salad greens, cucumber, radish, tomatoes, pickled onions)
- Handful of parsley, finely chopped for garnish
- 1/3 cup roasted almonds
- 1 lemon cut into wedges
For Garlic Yogurt Sauce
- ½ cup full fat Greek yogurt
- 1 garlic clove, minced
- Salt & pepper to taste
INSTRUCTIONS
- In a large bowl, combine Almond Butter and olive oil. Add spices and salt, stir until a smooth paste. It should be thick but easily spreadable; add more oil if necessary.
- Add chicken or tofu, and gently spread the paste until they are well coated.
- Marinate in the fridge for 2 to 24 hours.
- Preheat oven to 425 degrees. Place chicken or tofu on a lined baking sheet and bake for 20 to 25 minutes until edges are crispy.
- Prepare yogurt sauce by combining yogurt, minced garlic, sea salt and pepper.
- Prepare vegetables and garnishes.
- If using cooked chicken, slice into strips and divide into 4 servings.
- Create the bowl starting with grains, greens, vegetables, and chicken or tofu on top.
- Garnish with yogurt sauce, parsley, roasted almonds and lemon wedges.
- Yogurt sauce can be stored in the fridge for up to 5 days.
