Spiced tahini chicken with cucumber salad

2

TOTAL TIME

25 min

Serves

4

Spiced tahini chicken with cucumber salad

Photo, Sian Richards.


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.

 

 

 

How to dice an onion

Nutrition (per serving)

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