Each fortnight I look forward to this or perhaps the Lebanese Garlic Tahini Chicken, with some Tahini Bread. It’s just a firm favourite of mine. There’s something wonderful when all the spices come together with the tahini dressing.
Original Recipe can be found: Here
2 Chicken Breasts, Chopped
2 Garlic Clove, Crushed and Chopped Fine
30ml Lemon Juice
1 Tbsp Olive Oil
1/4 Tsp Sea Salt
1/2 Tbsp Lebanese 7 Spice
1 Tsp Garlic Paste (Add Salt to Garlic Clove and Crush in Mortar) or 1 Garlic Clove, Crushed and Chopped Fine
1/2 Tbsp Lemon Juice
1 Tbsp Light Tahini/Dark Tahini
Pinch Sea Salt
Water as needed
Optional: Chopped Fresh Parsley (Add at end of mixing)
1. Mix together all the marinade Ingredients, aside from Chicken, in a bowl and then add the Chicken. Mix the Chicken into the marinade and cover then leave in fridge for at least an hour.
2. Preheat non-stick pan and when hot add Marinaded Meat. Turn to medium and cook for 15 minutes.
3. While Chicken is cooking mix together Sauce ingredients and whisk together until smooth, slightly thick and white. Add water if too thick. Set aside.
4. Serve Chicken on Rice and then drizzle over Sauce.