1/4 cup lime juice
1/4 cup olive oil
1 tbsp allspice toasted and ground
1 tbsp coriander seed toasted and ground
1 garlic clove, minced
1 tbsp fresh chopped summer savory
1 onion, grated
2 lb. chicken thighs, skin removed, bones removed and pounded to even thickness
Coarse salt and freshly cracked black pepper
- Mix all ingredients together in a Ziploc lock bag and marinate in the fridge for at least an hour, or over night.
- Cook in a frying pan, breaking the meat into small pieces as it cooks.
- Serve over rice, garnished with garlic yogurt sauce.
Inspiration: Christine Cushing's recipe