Ingredients
2# free range chicken thighs or breast(save bones and skin for stock)
1 lemon, juiced, 1 tablespoon reserved
4 cloves garlic
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon cardamom
1 teaspoon paprika
1/4 cup extra virgin olive oil
1 small red cabbage, shredded, four leaves reserved
Instructions
Using meat tenderizer tool, pound meat to 1/4 ” thickness
Combine lemon, spices and olive oil in food processor and whiz until combined
Pour over chicken in large, flat ceramic or glass bowl
Cover tightly and refrigerate 24 hours
Combine shredded cabbage with reserved lemon juice; place in glass or ceramic dish and cover tightly, also for 24 hours
Remove from refrigerator
Place chicken on wire rack under broiler and cook 20 – 30 minutes until internal temp = 160 F
Serve on bed of lemon infused cabbage, using reserved leaves as a wrap
source: paleoista
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