Saffron Grilled Chicken with Peach Amba Sauce

Ingredients

• 8 boneless, skinless chicken thighs
• ½ cup greek yogurt
• ¼ tsp saffron threads
• 1 tbsp ground cumin
• 4 cloves garlic, divided
• 2 tbsp olive oil
• 1 tsp cumin seeds
• ¼ tsp mustard seeds
• ¼ tsp fenugreek seeds
• ½ tsp cayenne pepper
• 1 tsp smoked paprika
• ¼ tsp turmeric
• ½ tsp sumac
• Zest and juice of 1 lime
• 4 fresh peaches, peeled and pitted

Directions

1. Cut chicken thighs into 2-inch chunks and place in a plastic resealable bag. Bloom saffron in 2 tbsp hot water. Add this to the bag along with the ground cumin and 2 minced cloves of garlic. Place in the refrigerator and allow to marinate for anywhere from 2 hours up to 24 hours.
2. Once chicken has marinated, remove and thread onto metal skewers, being sure not to press the chicken too tight together, allowing space for heat to penetrate and cook the chicken thoroughly. Season with salt and pepper. Cook over a grill preheated on high, until chicken is slightly charred on both sides and a thermometer inserted into the thickest piece reads 165ºF.
3. Meanwhile, prepare your amba sauce. Preheat a saucepan over medium heat. Thinly slice the remaining garlic and add to the pan along with the olive oil, and remaining spices. Cook for 2-3 minutes, or until fragrant. Add in the peaches and cook for an additional 2 minutes. Remove contents of the pan to a blender and puree into a sauce. Season to taste with salt and pepper and add the lime zest and juice.
4. Serve chicken alongside the peach amba sauce for dipping.