• 1 cup Trimona Bulgarian Yogurt
  • 6-8 pieces of chicken thighs cut into cubes
  • 1/3 cup finely cubed peeled cucumbers and then pureed in blender
  • 2 Tablespoons fresh chopped dill
  • 1 clove grated or minced garlic
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper


Mix well yogurt, dill, cucumber puree, garlic, salt and pepper. Add chicken pieces and mix again. It only takes an hour to marinate but it can be left refrigerated overnight. Cook in frying pan with refined coconut oil until bottom and sides of pan become slightly caramelized. Serve with spinach and quinoa (see recipe) topped with Trimona Yogurt or side dish and salad of your choice.

Tip: If you wish you could use chicken breast, lamb or salmon. Bon app├ętit!!