Did you know that I have over 1,000 recipes on my blog? That’s a lot of cooking inspiration! So it’s probably not a surprise that I like to look back on old recipes I’ve made and either use them as is or change them up a bit and make a new recipe! This recipe for Sambal Chicken with Peppers and Tomatoes is heavily inspired by my old post for Spicy Moroccan Chicken Skewers, which is originally a Cooking Light recipe.
The chicken has a light heat to it, which adds nice flavor to the overall dish. I grilled my chicken, but you can also sauté it on days where the weather isn’t cooperating for grilling!
Ingredients:
- 1 1/2 tablespoons minced garlic
- 1 1/2 tablespoons chile paste (such as sambal oelek)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 1/2 lbs boneless skinless chicken thighs
- 1 bell pepper, seeds and membranes removed, sliced
- 1 pint cherry tomatoes
- 1/4 cup plain Greek yogurt
- 1 small cucumber, chopped
- 2 tablespoons chopped mint
- the juice of 1 lime
- Salt and pepper, to taste
- cooked rice, for serving
