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Tahini chicken

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

with beetroot buckwheat and lemon feta whip

Ready in around 30 mins

RECIPE FACT:

Tahini is a common ingredient in Middle Eastern dishes like hummus and babaganoush, but is also used in Chinese, Vietnamese, and Indian cuisines. Place the chicken onto the tray and pour the tahini marinade turning over the chicken a couple of time to marinade.

Nutritional Info:

Energy: 3,123kJ (747kcal)
Protein: 48g
Carbohydate: 56g
Sugars: 14g
Fat, total:35g
Saturated:9g
Sodium:759mg
Contains:Milk, Pistachios, Sesame

Serving Amount:

Serves 4 people

Cooking Instructions:

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 the tray. Drizzle with oil, season with salt and pepper and bake in the oven for 10 mins. Trim both ends of the carrots, peel then cut in half lengthways then slice into 1cm half-moon shapes, add to the oven tray once the beetroot has been cooking for 10 mins and bake for a further 15 mins. Pick the mint and parsley leaves from their stalks and roughly chop then set aside.
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 breasts into 4 even pieces and place in a mixing bowl. Pour the tahini marinade in the bowl and turn to coat the chicken. Place the chicken on the tray, season with salt and pepper then bake in the oven for 15 mins or until the chicken is cooked through.
3. 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. Once 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 with the beetroot, carrot and baby spinach. Pour in the pistachio yoghurt dressing and add half of the chopped herbs then toss to combine.
TO SERVE:
Divide the beetroot freekeh between plates and top with the tahini chicken. Dollop over lemon feta whip and sprinkle with remaining chopped mint and parsley.