Instructions

• Use the Food Chopper to chop shallot and the Garlic Prep Tool to dice garlic.
• In a medium bowl, combine all the marinade ingredients. Add in the chicken, turning to fully coat each piece. Cover and refrigerate for at least 2 – 12 hours.
  2 pounds boneless skinless chicken thighs, 1 cup plain whole milk Greek yogurt, 2 tablespoons extra-virgin olive oil, 2 teaspoons paprika, ½ teaspoon cumin, ⅛ teaspoon cinnamon, 1 teaspoon red pepper flakes, 2 tablespoons dill, 1 lemon, 2 tablespoons lemon juice, 1¾ teaspoons salt, ½ teaspoon freshly ground black pepper, 5 garlic cloves, 1 shallot
• Remove chicken from marinade; discard any marinade left. Heat oil in 12" (30-cm) Signature Nonstick Skillet over medium-high heat. When oil is shimmering, add chicken. Cook for 5-6 minutes, then flip and cook an additional 6-7 minutes, or until the juices are clear.
  1 tablespoon olive oil, 2 pounds boneless skinless chicken thighs
• Serve immediately, topped with more freshly chopped dill, if desired.