Lebanese Garlic and Tahini Chicken

Simple yet flavourful. I’d never give this dinner up willingly. Great with Tahini Bread.

Tweaked from: Here



2 Chicken Breasts, Chopped
1 Garlic Clove, Crushed and Chopped Fine
1 Tbsp Lemon Juice
1 Tbsp Olive Oil
1/4 Tbsp Light Tahini/Dark Tahini
1/4 Tsp Sea Salt
1/4 Tsp Basil
1/4 Tsp Oregano
1/4 Tsp Marjoram or Sage

Tahini Sauce

1 Tsp Garlic Paste or 1 Garlic Clove, Grated
1/2 Tbsp Olive Oil
1/2 Tbsp Lemon Juice
1/2 Tbsp Light Tahini
Pinch Sea Salt
Water as needed


1. Mix everything, 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 wok and when hot add Marinaded Meat. Cook covered for 15 minutes on medium. If too wet cook uncovered at a higher heat for a few minutes.

3. While Chicken is cooking mix together Sauce ingredients and whisk together until smooth and thin, adding water if too thick. Set aside.

4. Serve Chicken on Rice and then drizzle over Sauce.