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Pan Seared Spiced Mediterranean Chicken


1lb chicken thighs, boneless

1 tablespoon olive oil

1 lemon, juiced

3 garlic cloves, minced

1 teaspoon paprika

1 teaspoon cumin

1 teaspoon tumeric

1 teaspoon curry powder

1 pinch red pepper flakes

1/2 teaspoon pepper

1/2 teaspoon salt

Garlic Cream Sauce:

1 cup sour cream

1 tablespoon lemon juice

2 cloves garlic, minced

1 tablespoon mediterranean spice

1/2 teaspoon salt

1/2 teaspoon pepper


Place the chicken a few pieces at a time, in a ziplock bag. Pound the chicken to an even thickness. Be careful not to break the bag. Place all the pounded chicken into one ziplock bag and set aside.

In a medium bowl combine olive oil (EVOO), lemon juice, garlic, paprika, cumin, turmeric, curry powder, red pepper flakes, pepper and salt and whisk until all incorporated.

Pour the marinade into the bag with the chicken. Remove air from the ziplock bag and close. Massage the bag so that all of the marinade distributes evenly on the chicken. Refrigerate for an hour.

In a small bowl combine sour cream, lemon juice, garlic, cilantro, salt and pepper and stir and refrigerate.

In a medium size pan add 1 tablespoon of olive oil to coat. Place pan over medium/high heat.

Once the pan is hot add the chicken for 6/7 minutes on each side. Allow the chicken to rest for 5 minutes. Slice the chicken across the grain.

You can add anything to your salad.. eggs, avocados, tomatoes, cucumbers, radishes, onions, cilantro, lime wedge and some fresh salsa!!

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