°2 cups All purpose flour1 tbs yeast2-3 tbs oil
°2 cups of all-purpose flour 1 tablespoon of yeast 2-3 tablespoons of oil
°3 pounds of boneless chicken
°1 yellow onion, sliced
°1 teaspoon cumin
°1/2 teaspoon ginger
°1 teaspoon of turmeric
°Salt to taste
°1/4 teaspoon black pepper
°Dash of cayenne pepper
°1 teaspoon minced garlic
°2 tablespoons of plain yogurt
°1 tablespoon of lemon juice
Combine the flour, yeast, salt and all-purpose oil and knead until a dough forms
In a small bowl, combine the cumin, turmeric, ginger, cinnamon, salt, pepper, cayenne, garlic, lime juice, and yogurt to form the sauce.
Add the chicken thighs and onions to the slow cooker. Add the sauce to the slow cooker and stir to coat the chicken and onions.
Slow cook for 7-8 hours on low heat or 3-4 hours on high until chicken is cooked through.
When the chicken is done, turn the oven to broil. Transfer the chicken and onions to a griddle, letting the juices into the slow cooker. Chop the chicken and spread it in an even layer on the sheet pan. Transfer to the middle rack of the oven and cook for 3-5 minutes, until the edges of the chicken begin to crisp and brown slightly. Take out from the oven and serve immediately.
Serve with pita bread, arugula/romaine lettuce, sliced red onion, diced tomato, diced cucumber, feta cheese, kalamata olives, tzatziki dressing or quick dill yogurt dressing.
To make a quick-serving yogurt sauce, combine 1/2 cup plain yogurt, 1 teaspoon dried dill, and 1 teaspoon minced garlic.
Grilling the chicken at the end is optional, but I think it’s worth the extra 5 minutes, it gives it a more restaurant quality texture!