Ingredients

• 2 c. plain yogurt (or Greek yogurt)
• 1/2 c. lemon juice
• 6 cloves garlic, minced
• 1/2 tsp. cardamon
• 1/2 tsp. cumin
• 1/2 tsp. ground cinnamon
• 1/2 tsp. nutmeg
• 1 tsp. black pepper
• 4 chicken breasts
• 1 c. chicken stock
• olive oil for the pain
• parsley to garnish (optional)
• salt to taste

Instructions

1. Combine the first 8 ingredients in a bowl. Mix to combine.
2. Rinse and dry your chicken breasts and put them in a ziplock bag. Add enough marinade to cover them. Seal and refrigerate overnight. Reserve the remaining marinade and refrigerate. This will be reduced down for a sauce with the chicken.
3. Add a little olive oil to your pan and brown the chicken breasts. Remove, cover and set aside.
4. Add the reserved marinade and chicken stock to your pan. Bring to a boil and simmer for 12 minutes.
5. Add the chicken back to the pan and warm through. Turn the chicken so both sides are coated. Salt to taste, garnish with a pinch of parsley and serve.