Ingredients

• 1 1/2 lbs boneless chicken (i used thighs)
• 2 tsp turmeric
• 2 tsp chili powder
• 2 tsp cumin
• 2 tsp fresh cilantro
• salt and pepper to taste
• 2 cinnamon sticks
• 1/2 cup chicken stock
• 1 onion, diced
• 1 red pepper
• 1 orange pepper
• 1/3 cup chopped blanched pistachios
• 1 cup halved grapes
• 1/3 cup mayonnaise

Directions

1. pour the stock into a large pot and put on medium heat while you prepare the chicken. using your hands, spread the turmeric, chili powder, cumin, cilantro and salt and pepper all over the chicken like you’re putting a dry rub on a steak.

2. place the chicken in the stock and add the cinnamon. the stock should just cover the chicken. if you need more, pour a bit more in. add the onion to the pot and bring the stock to a boil for about 30 minutes.

3. when the chicken has cooked, remove it from the pot and place on a plate to cool (make sure to discard the cinnamon sticks). meanwhile, slice the peppers into strips and halve the grapes. set aside.

4. once the chicken has cooled, shred (either in a food processor or with a fork. in a large bowl, mix together the chicken, pistachios, peppers and grapes. add the mayonnaise and mix with a large spoon (or your hands if you’d like). if you like your chicken salad a little more moist, add more mayo. chill for half and hour before serving.

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