Lebanese Chicken with Tahini and Skhug Yarog

Marinade:

2 tbsp EVOO
2 garlic cloves, minced or finely chopped
1/2 tbsp ground coriander
1/2 tbsp ground cumin
1/2 tbsp ground cardemom
1/2 tbsp red chili powder
1/4 teaspoon curry powder
1/4 teaspoon nutmeg
Juice of half lemon

1. Marinate the chicken for 2 hours or more
2. Then cook the chicken in a pan, or grill if you like. Take out and put aside
3. Saute some strimmed onions in the same pan and mix in to serve with the chicken

We had this with warm pita bread and tahini and hot sauce (recipes below). Add some sliced tomatoes on the side seasoned with salt and pepper and add anything else you like - lettuce, pickles etc.

Tahini sauce:

3 tbsp greek yoghurt
2 tbsp tahini
1 tbsp EVOO
Jucie of half lemon
1 garlic clove, minced, or more according to taste (or add garlic powder for taste)
Salt to taste

Mix everything together in a bowl

Skhug Yarog (Hot) sauce:

Half cup fresh cilantro (add more coriander if you like it less spicy)
10 green chilis, or more/less according to taste
1 garlic clove, or more according to taste
2 tsbp EVOO
1/2 tbsp cumin
1/2 tbsp salt
1/4 teaspoon ground cardemom - optional
1/2 tsbp parsley flakes - optional
Black pepper to taste - optional

Put everything in a processor and serve