Orange-Cumin Roasted Chicken

  • 1 Tbsp brown sugar
  • 1/3 cup tamari
  • 1 large clove garlic, minced fine
  • 1 1/2 tsp ground cumin
  • 3/4 tsp ground coriander
  • Pinch of cayenne
  • 1/4 tsp fresh ground black pepper
  • 1 Tbsp fresh lemon juice
  • 1 tsp grated orange zest
  • 2 Tbsp olive oil
  • 4 skin-on chicken breasts (this recipe also great with steak on the grill)
  • 8 oz plain yogurt

In a large bowl, combine the brown sugar and tamari.  Whisk in the garlic, spices, lemon juice and orange zest. Gradually whisk in the olive oil.  Set aside 2 T of the marinade. Marinate the chicken with the rest of the marinade. Marinate for 30 minutes at room temperature or up to 8 hours in the refrigerator.  Place marinated chicken on a roasting rack over a rimmed baking sheet.  Place in a 400°F oven for 20-30 minutes (or until done).  Remove from the oven, rest and then slice.  Serve with warmed pita bread and the yogurt sauce. A sprinkle of chopped cilantro is an excellent addition.