Lebanese Lemon Tahini Chicken
Method
Preheat the oven to 200°C.
Place the cauliflower on a baking tray, drizzle with half of the olive oil and season with cumin, paprika, salt and black pepper.
Roast for 20–25 minutes until tender and lightly golden.
Season the chicken with salt, black pepper and a pinch of cumin.
Heat the remaining olive oil in a non-stick skillet over medium heat and cook the chicken for 5–6 minutes on each side until golden and cooked through. Transfer to a plate and allow it to rest briefly before slicing.
In a small bowl, whisk together the tahini, lemon juice, water and grated garlic until smooth and creamy.
Divide the roasted cauliflower, cherry tomatoes and red onion between two plates, then arrange the sliced chicken on top.
Drizzle with the lemon tahini sauce and finish with fresh parsley and mint.
Tahini thickens naturally when mixed with lemon juice. Add the water gradually, whisking well after each addition, until the sauce becomes smooth and pourable.
Nutrition Facts
Per serving
