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Moroccan Beer Chicken with Herb Yogurt Sauce

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Ingredients
  

Chicken:

  • ½ tsp cumin
  • ½ tsp chili powder
  • ½ tsp garlic powder
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ tsp nutmeg
  • ¼ tsp paprika
  • 1 cup pale ale
  • 2 tbs olive oil divided
  • 1 lbs chicken thighs boneless and skinless, chopped into bite sized cubes

Yogurt sauce & Tomatoes:

  • 1 cup grape tomatoes
  • ½ red onion chopped
  • 2 tbs olive oil
  • salt and pepper
  • 2 cups Greek yogurt
  • 1 tbs fresh lemon juice
  • 1 tbs chopped fresh cilantro
  • 1 tsp chopped fresh mint
  • ½ tsp garlic powder
  • Rice for serving

Instructions
 

  • In a large bowl stir together the cumin, chili powder, garlic powder, salt, pepper, nutmeg, paprika, 1 tablespoon olive oil and beer. Add the chicken cubes. Cover and allow to marinate for 2 hours and up to 12.
  • Preheat the oven to 400.
  • Add the grape tomatoes and onions to a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, toss to coat. Roast for 10-12 minutes or until blistered.
  • Remove chicken from the marinade, pat dry.
  • Add the remaining 1 tablespoon olive oil to a cast iron skillet over medium high heat until hot but not smoking.
  • Add the chicken, cooking on all sides until cooked through.
  • Transfer the chicken to a serving platter, top with tomatoes and onions.
  • In a small bowl stir together the yogurt, lemon juice, cilantro, mint, garlic powder, salt and pepper to taste. Serve yogurt sauce along side chicken and tomatoes.