Zhug-Marinated Chicken Thighs

This was superb, the taste was delicious, and it was easy to make. I used my homemade zhoug, I substituted lime for the lemon (I was out of lemons, but honestly, it tasted delicious this way), and I had chicken breast cutlets rather than thighs. I cooked according to the instructions, and served it over turmeric rice. I had some leftover Israeli salad, so didn’t bother with the onions and tomatoes, but I did make some flatbread to serve with it. We all gobbled it down extremely fast, so this is definitely being added to my keeper recipe file!