Turkish-Spiced Chicken Thighs

While sweet potatoes roast, heat a medium pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then remaining onions. Cook, stirring often, until fragrant, 1 min. Add rice and 1 1/4 cups water (dbl for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.

While rice cooks, heat a large non-stick pan over medium heat. When hot, add almonds to the dry pan. Toast, stirring occasionally, until golden-brown, 2-3 min. (TIP: Keep your eye on them so they don't burn!) While almonds toast, pat chicken dry with paper towels. Sprinkle with Turkish Spice Blend and 1/4 tsp garlic salt (dbl for 4 ppl). Season with pepper. When almonds are done, transfer to a plate and set aside.

Increase heat to medium-high. Add 1 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry, until golden-brown, 1-2 min per side. Transfer chicken to another baking sheet. Roast in the top of the oven, until chicken is cooked through, 10-12 min.**

While chicken cooks, zest, then juice half the lemon. Cut any remaining lemon into wedges. Roughly chop parsley. Whisk together yogurt, half the parsley, 1 tsp lemon zest, 1 tbsp lemon juice and 1 tsp sugar (dbl all for 4 ppl) in a small bowl. Season with salt and pepper.