Lebanese Chicken

• 3/4 cup lemon juice
• 1 tablespoon olive oil
• 1 teaspoon brown sugar
• 4 large garlic cloves, minced
• 2 tablespoons fresh thyme, minced or 2 teaspoons dried thyme
• 1 tablespoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon curry powder
• 1 tablespoon chopped of fresh mint
• 1 teaspoon cayenne pepper or 1 teaspoon chili powder
• 4 chicken thighs or 4 chicken breasts, cubed
• hummus
• tomatoes
• onion
• tabouli mix

1. Whisk lemon juice, minced garlic, thyme, paprika, cumin,curry powder, sugar, mint and cayenne pepper/chilli powder in a small bowl.
2. Place chicken in 13x9x2-inch glass baking dish. Pour marinade over;turn chicken to coat.
3. Cover and refrigerate at least 6 hours or overnight, turning ocassionally.
4. Spray large heavy based frying pan with non-stick oil and stirfry chicken until cooked.
5. Serve on Lebanese bread with hummus tabouli and salad.

lemon juice, olive oil, brown sugar, garlic, fresh thyme, paprika, ground cumin, curry powder, mint, cayenne pepper, chicken, hummus, tomatoes, onion, tabouli mix

Taken from www.food.com/recipe/lebanese-chicken-361441 (may not work)