Diary of a Dying Nation (@DiaryofaDyingNation)

#nomnomnom #Chicken #Mediterranean #MiddleEasternChickenwithTomatoSalad #GarlicSauce #Grill #AirFryer Middle Eastern Chicken with Tomato Salad & Garlic Sauce Cut 2.5 lb. chicken thighs into 1.5-2 inch pieces. Toss with 2 T. olive oil, 1 T. each of garlic powder, onion powder, paprika, Aleppo pepper,1/4 tsp. cinnamon, 3 pinches of salt & pepper, +1.5 T. tomato paste, 2 T. plain yogurt, and juice of 1 lemon. Mix well and marinate for 2-6 hr., or overnight. Skewer the chicken (and onions or peppers if you’d like) and grill over med_high heat for 12–15 min., flipping halfway. You want a nice char and internal temp of 165°F. You can also pop these in the oven at 400°F for 35 min. , or airfare at 400°F for 25 min., flipping midway. For the white Sauce, mix 4 minced garlic cloves, 2 T. mayo, 2 T. sour cream, juice of ½ lemon, lemon zest, 2 T. chopped parsley, salt & pepper. Thin with water if needed. For the tomato Salad, toss half a pint halved cherry tomatoes, 1/3 diced red onion, 3 T. fresh parsley, 2 T. olive oil, 1T. sumac, and a pinch of salt. Then build it up! sppoon your rice, add one or two skewers, pile on the salad, drizzle with garlic sauce, sprinkle fresh parsley and sumac https://youtube.com/shorts/GtJ1y3O9h5s?si=E3R9dE_xb5e6vYC8