This delicious chicken recipe is an ode to the middle-east; a culinary playground full of sesame, citrus and spice! Perfectly cooked chicken doused in nutty tahini and a lemony sumac dressing is the stuff your dreams are made of. Enjoy the lot with herby couscous - yum! You’ll be wishing there was more!
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 2 people
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, peel and crush the garlic, and zest and juice the lemon. Slice the red onion and trim the green beans. Finely chop the mint and long red chilli (deseeded).
In a medium bowl, whisk together the garlic, sumac, half of the lemon juice and half of the olive oil until well combined. Add the chicken breast fillets and turn to coat well in the marinade. Set aside for 10 minutes to marinate.
Meanwhile, combine the Greek yoghurt, tahini, remaining lemon juice and a pinch of the lemon zest (discard the rest) in a small bowl. Season to taste with salt and pepper and set aside.
Heat the remaining olive oil in an ovenproof frying pan. Add the red onion and green beans. Cook, stirring, for 3 minutes or until the onion is soft and the beans are tender. Remove from pan, set aside in a large bowl and cover with foil.
Heat a dash of oil in the same ovenproof frying pan over a medium high heat. Add the chicken and cook for 2 minutes on each side and then transfer to the oven for 8-10 minutes or until cooked through.
While the chicken is cooking prepare the couscous. Place the couscous in a medium bowl and pour over the boiling water. Immediately cover the bowl with cling wrap and set aside for 5 minutes. Remove the cling wrap and fluff the couscous with a fork. Stir through the onion and bean mixture and season to taste with salt and pepper.
To serve, divide the couscous and chicken between plates. Top the chicken with a good smear of the tahini yoghurt and garnish with the mint and long red chilli.