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Tahini chicken

Name: Tahini chicken
Cook time: 30 min
Yield: 2
Cuisine: Beirut, Lebanon

with beetroot freekeh, pistachio and lemon feta whip

Ready in around 30 mins

RECIPE FACT:

Tahini is a common ingredient in Middle Eastern dishes like hummus and baba ghanoush, but is also used in Chinese, Vietnamese, and Indian cuisines.

Nutritional Info:

Energy: 2909kj (696Kcal)
Protein: 51g
Carbohydrate: 50g
Fat: 27g
Contains: Gluten, Tree Nuts, Milk, Sesame

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 200⁰c (fan bake)
1. TO PREPARE AND COOK THE VEGETABLES:

Line an oven tray with baking paper. Cut the beetroot wedges into bite sized pieces and place onto one side of the tray. Drizzle with oil, season with salt and pepper and bake in the oven for 10 mins. Trim both ends of the carrot, peel and cut in half lengthways then slice the carrot into 1 cm half-moon shapes. Pick the parsley leaves from their stalks and roughly chop. Set aside until needed.
2. TO PREPARE AND COOK THE CHICKEN:

Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Cut the chicken breast into 4 even pieces and place in a mixing bowl. Pour the tahini marinade in the bowl and mix gently to coat the chicken. Season with salt and pepper then place on the empty side of the oven tray. Add the carrots onto the tray with the beetroot and bake all in the oven for 15 mins or until the chicken is cooked through.
3. TO PREPARE THE BEETROOT FREEKEH:

Microwave option (preferred): Open the bag of steamed freekeh breaking up any clumps by squeezing the bag gently and add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins. Place into a salad bowl then add the beetroot, carrot and baby spinach. Pour in the pistachio yoghurt dressing, half of the chopped parsley and mix gently to combine. Pan method: Open the bag of steamed freekeh breaking up any clumps by squeezing the bag gently. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Add to the pan, season with salt and pepper and cook for 2-3 mins until hot.
TO SERVE:

Divide the beetroot freekeh between plates and top with the tahini chicken. Finish with a few dollops of lemon feta whip and the remaining chopped parsley.