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Tahini chicken

Name: Tahini chicken
Cook time: 30 min
Yield: 4
Cuisine: Beirut, Lebanon

with beetroot buckwheat, 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: 2389kj (571Kcal)
Protein: 45g
Carbohydrate: 30g
Fat: 26g
Contains: Tree Nuts, Milk, Sesame

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 200⁰c (fan bake). Bring a pot of salted water to the boil.
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:

Line a second oven tray with baking paper. Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Cut the chicken breast 4 even pieces and place in a mixing bowl. Pour the tahini marinade in the bowl and mix gently to coat the chicken. Place the chicken onto the tray and pour the tahini marinade turning over the chicken a couple of time to marinade. Season with salt and pepper then bake in the oven for 15 mins or until the chicken is cooked through.
TO PREPARE THE BEETROOT BUCKWHEAT:

Once the water is boiling, add the buckwheat to the pot and bring back up to the boil then turn the heat to low and cook for 15 mins. When cooked, drain into a colander, rinse under cold water and drain well. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Add the buckwheat to the pan, season with salt and pepper and cook for 2-3 mins until hot. Remove from the pan into a salad bowl then add the beetroot, carrot, half of the chopped parsley and baby spinach. Pour in the pistachio yoghurt dressing and mix gently to combine.
TO SERVE:

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