1/3 cup sumac powder
4 half chicken breasts
2 tbsp garam masala
1/2 tsp paprika
2 tbsp Olive oil
1 tbsp vinegar
3 cloves garlic, crushed


1.Mix the sumac, garam masala, oil, paprika, vinegar and garlic.
2.Put the chicken breasts in a 1/2 gallon ziplock bag, or an airtight container and add the marinade. Let it sit for at least one hour and up to twenty-four. Of course the longer you let it marinate the more the flavor will permeate the chicken.
3.Heat your grill and place the chicken directly over the coals. If you are cooking in a pan add the marinade and fry it in the marinade.

Today’s dinner comes from Zimbabwe and it is definitely one we’ll be making again and again. This chicken recipe would work well with any cut of chicken, we used chicken breasts but you can use any part you want. Garam Masala is a relatively unknown seasoning mix in the United States. To me it seems to combine flavors common to Africa with a little influence from India. It has a rich flavor that is perfect on chicken. You can get it at most large supermarkets in the US. Since the chicken needs to marinate this is a chicken recipe that requires a little planning but you can pull it off with just an hour of marinating and it still works.

We ate the chicken with corn bread from Zimbabwe and pink crusted asparagus. As you can imagine, it was a fantastic meal!

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