This recipe reconstructs one from the best cookbook I ever left at Kroger. The original called for grilling the chicken, but that never turns out to be one of my options. I should try using the broiler.
1 pound skinless, boneless chicken breasts cut into slices about an inch wide (or thighs done the same way or store prepped chicken fingers)
1/4 cup freshly squeezed lemon juice
1/2 cup vegetable oil
2 teaspoons minced garlic
1 teaspoon coriander
1 teaspoon turmeric
a pinch of cloves
a pinch of cayenne pepper
1 cup plain yogurt
1/2 teaspoon cumin
1 cucumber, peeled and thinly sliced
flat bread sandwich wraps or tortillas.
Check out the chicken and see if you need to do any cutting to get it the right size.
Combine the next seven ingredients in a glass or pottery bowl and mix well.
Add all the chicken and toss it around with your fingers until the stuff is on all of it and then wash your hands. Or use a spoon and spend three times as a long and still have to wash your hands afterward.
Cover, and refrigerate for an hour.
Add a thin film of oil to a frying pan and heat until a tiny bit of garlic from the chicken bowl sizzles when you drop it in.
Add pieces of chicken, shaking each one a bit over the bowl to limit how much of the marinade comes along.
Turn them after a minute, and keep turning until they look really beautifully browned, maybe with some little black bits. Then cut the thickest piece open to see if it's cooked-chicken color all the way through. If not cook all of it a bit longer and test another piece. (Someday I will amend this recipe with a better idea of how long to do this cooking.)
Move that batch to a plate, and do another batch the same way and a third if necessary.*
As soon as the last chicken is in the pan, pour the marinade down the drain and rinse the bowl well with water. (This may not be necessary if Beau Weston is in another state at the time. If you are sharing a house with Beau or someone else who will smell something good and want to try it as a sauce, it is essential.)
When the chicken is done, combine the cumin and yogurt, and then stir in the cucumber.
Make your wraps with a layer of spinach leaves, two spoonfuls of the yogurt/cucumber, and one of two of the chicken pieces.
* If the pan has brown bits stuck to it, that will actually make the food better. If it gets completely black on the bottom and starts smoking, not so much. In that case, between chicken batches, pour in a cup of water and use a wooden spatula to push along the bottom until most of the stuff comes off. Pour all that stuff down the sink,and put the pan back on the stove until it looks very dry. Then add new oil, and go back to cooking the chicken. (BTW: adding water and scraping the pan is also called deglazing. In lots of recipes, you keep the liquid in the pan and use it to make a lovely sauce. Not this time, but it's useful to know.