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Spiced tahini chicken with cucumber salad

11

  • Total Time25 mins
  • Makes4 servings
Spiced tahini chicken with cucumber salad

Photo, Sian Richards.

Chatelaine Triple Tested

Ingredients

  • 1 English cucumber, finely chopped

  • 1/4 cup finely chopped parsley

  • 3 tbsp lemon juice, divided

  • 1 tbsp + 3 tsp olive oil, divided

  • 1 1/4 tsp salt, divided

  • 1/4 cup tahini

  • 3 tbsp water

  • 4 skinless, boneless chicken breasts, thinly sliced

  • 1 tsp cumin

  • 1 tsp coriander

  • 1/2 tsp cinnamon

  • fresh pepper, to season

  • 2 thinly sliced onions

  • pita bread, to serve

Instructions

  • STIR chopped cucumber with chopped parsley, 1 tbsp each lemon juice and olive oil and 1/8 tsp salt in a medium bowl until combined.

  • WHISK tahini with water, 2 tbsp lemon juice and 1/8 tsp salt in a small bowl until smooth.

  • TOSS chicken breasts with cumin, coriander, cinnamon and 1/4 tsp salt in a large bowl until coated. Season with fresh pepper.

  • HEAT an extra-large non-stick frying pan over medium-high. Add 2 tsp olive oil, then chicken. Cook, stirring often, until no pink remains, 4 to 5 min. Transfer to a plate. Add remaining teaspoon of olive oil to same pan, then sliced onions and remaining 1/4 tsp salt. Cook, stirring often, until onion is brown, 4 to 5 min. Return chicken to pan and stir until warmed through, about 1 min.

  • DIVIDE cucumber salad and chicken among 4 plates. Drizzle with tahini sauce. Serve with pita bread, if desired.


Nutrition (per serving)

Calories 417, Protein 50g, Carbohydrates 13g, Fat 19g, Fibre 4g, Sodium 568mg.
Excellent source of Vitamin B12.

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