Boneless Chicken Breast	g
Olive Oil	tbsp
Garlic Clove
Sweet Smoked Paprika Powder	tsp
Caraway Seeds	tsp
Ground Cumin	tsp
Ground Cinnamon	tsp
Water	ml
Tomato Paste	tbsp
Brown Sugar	tsp
Lemon Juice	tbsp
Fresh Dill	g
Salt & Pepper to taste

1. Wash the chicken fillets and pat dry. Season well with salt and pepper. Wash the dill, shake dry, pluck the leaves, and roughly chop.
2. Place the pan with 2 tablespoons olive oil over medium high heat. Once hot, grill the chicken fillets for about 2 minutes on each side. Place the chicken on a plate and set aside.
3. In parallel, peel the garlic cloves. In a food processor, add the garlic cloves, smoked paprika, caraway seeds, cumin, cinnamon and 2 tablespoons olive oil. Pulse until it becomes a paste. Add more olive oil, if needed.
4. In the same pan, add the paste and cook for about 1 minute. Add the water, tomato paste and bring to boil. Add the brown sugar, lemon juice, and a good pinch salt and pepper.
5. Place the chicken fillets back on top of the sauce, cover with a lid and cook for about 10 minutes.
6. Garnish the chicken with fresh dill and serve with rice or potatoes.

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