2017 Update: Due to a problem with Photobucket, see here, there will be a lot of recipes without photos. I will be slowly redoing the recipe pages, as best I can, but many other posts will be impossible to replace. I’m doing this in my own time, while continuing to update the blog with new recipes and posts. If you’d like to donate, any amount appreciated, you can do so here. The site will always be free, the recipes will never be locked behind a paywall, but this is a lot of additional work. I’m not demanding or begging, just putting it there so if you feel like repaying my hard work you have that option. I don’t make any money from the site, all that I do here is to help others, I couldn’t charge for that.
Yes, dear reader, yet another no marinade from a marinade recipe. I haven’t been experiencing any of the troubles that I consistently had with the marinaded versions, it’s just they were so delicious hat I found it hard to accept. But, you know me, I’m no fool, well I might be, but I’m not reckless or feckless with my health. When things go agly then I know to take control and find out how to get back to being better. It’s funny that no matter how often we hear the advice to eat nuts, seeds and vegetables we just don’t. I suppose it comes from not really having enough workable ways to incorporate them into our diets. I think I’ve done well so far, he recipes I list here are used either weekly or quite a lot. You’re never too old to learn and never too and never too well informed to take on new ideas. This is nearly the last of the new recipes I mentioned, I’ll still be watching fr new buckwheat groat recipes, and of course working on my own new ones, but when they get tested and posted is anyone’s guess. I hope to get into the garden more, perhaps the weather will change soon. So, onto the tasty bit.
I do have to admit that this does suffer taste-wise a little more than the previous no-marinade tweak, that’s the problem with herbs versus spices, they don’t take the heat as well, but that’s not to say it’s not flavoursome, just a trifle more simplistic compared with the deeper flavour of the marinade version. Still, the raw garlic and tahini will always and ever be worth the price of admission. If I’m honest, I think I prefer the non-marinade versions as they just don’t take so long. It’s a hassle to prepare everything and then wait considering it’s just for myself. So, again, another simple recipe packed with goodness What you serve it with really depends on you and your preference, I just happen to enjoy it with plain wholegrain rice. Until next time, dear reader, take care.
2 Chicken Breasts, Chopped
1 Garlic Clove, Crushed and Chopped Fine
1 Tbsp Olive Oil
1/4 Tbsp Light Tahini
1/4 Tsp Sea Salt
1/4 Tsp Basil
1/4 Tsp Oregano
1/4 Tsp Marjoram or Sage
1 Tsp Garlic Paste or 1 Garlic Clove, Grated
1/2 Tbsp Olive Oil
1/2 Tbsp Lemon Juice
1/2 Tbsp Light Tahini/Dark 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 sauce and set aside.
2. Preheat non-stick pan and when hot add Chicken. Cook for 15 minutes on a medium heat.
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.