Finally the Right Recipe!

  Spice mixture: 2   teaspoons   Sweet Paprika 2   teaspoons   Dried Oregano 1   teaspoon   Cumin 1/2   teaspoon   Coriander 1   teaspoon   Garlic Powder 1/2   teaspoon   kosher salt 1/2   teaspoon   grated Nutmeg 1/4   teaspoon   freshly ground Pepper Chicken Marinade for 8 chicken thighs: 4   tbsp   Extra Virgin Olive Oil 4   tbsp   Lemon Juice 2   cloves   garlic,  chopped Instructions Place the chicken either in a dish that can accommodate all the pieces or in a ziplock bag; In a bowl, combine all the spice mixture ingredients and mix well; Rub the chicken with the spices all over; In a separate bowl, combine olive oil with lemon juice; Pour the marinade over the chicken and distribute evenly to make sure that all the pieces are well covered with the spices and the marinade; Marinate the chicken in a refrigerator for at least 20 minutes, or up to 8 hours  Grill for a few minutes 

Marinade            6   cloves   garlic   (minced) 4   tablespoon   olive oil ▢  1   tablespoon   balsamic vinegar ▢  1   teaspoon   smoked paprika ▢  salt and pepper to taste ▢  3   basil leaves   (chopped) Vegetables 4   medium   potatoes   (peeled and cut in cubes) ▢  1   large   onion   (cut in wedges) ▢  2   cups   cherry tomatoes   (or regular tomatoes cut into quarters) Season the ingredients:  Add the potatoes, onion, tomatoes, peppers, and olives to a large bowl. Add the garlic, oil, vinegar, salt, pepper, and paprika over the veggies. Toss everything well.  Roast:  Dump the veggies into a large 9×13 baking dish. Arrange the chicken over the veggies. Roast for  1 hour till the potatoes are fork tender.  Serve –  Sprinkle the fresh basil all over the veggies.

  YOGURT SAUCE ▢  1   cup   Greek yoghurt ▢  1   clove   garlic   , minced ▢  1   tsp   cumin ▢  Squeeze of lemon juice ▢  Salt and pepper Yogurt Sauce –  Combine the Yogurt Sauce ingredients in a bowl and mix.  Cover and put in the fridge until required (it will last for 3 days in the fridge).