Tahini Chicken with Cucumber, Rice and Tomato Salad
Tahini is one of those things I often buy when I want to make hummus and then it just sits in my fridge until I either want more hummus or it goes out of date... but not any more!
This dish is quick, easy, low cost and, most importantly, super delicious! The tahini adds a nutty, rich element which is cut through by garlic, fresh herbs and a touch of shallot. The salad is made robust by the addition of rice, making this the perfect midweek dinner.
4 tbsp tahini
For the salad:
1 cucumber, peeled, deseeded and chopped
1 lemon, juice only
2 tbsp olive or rapeseed oil
sea salt and freshly ground black pepper
Combine all of the chicken ingredients in a large bowl and leave to marinate (minimum 30 minutes, ideally overnight).
When you're ready to cook, heat a griddle pan or frying pan over a high heat. Lightly drizzle with oil (I like to use a pastry brush to ensure the griddle is covered). When the pan is smoking, remove any excess marinade from the chicken and cook for around 5 minutes on each side until cooked through. It is important not the move the chicken more than once so it does not stick to the pan. Remove the cooked chicken and wrap in tin foil to rest.
For the salad, combine all of the ingredients together in a large bowl. Mix well - I like to use my hands so that everything is nicely coated in the oil and lemon. To serve, divide the salad between plates, slice the chicken and serve alongside.
This dish is quick, easy, low cost and, most importantly, super delicious! The tahini adds a nutty, rich element which is cut through by garlic, fresh herbs and a touch of shallot. The salad is made robust by the addition of rice, making this the perfect midweek dinner.
Tahini Chicken with Cucumber, Rice and Tomato Salad
Serves 4
For the chicken:
4 tbsp tahini
4 tbsp finely chopped fresh parsley
3 tbsp oil
3 tbsp water
4 sprigs fresh rosemary, leaves finely chopped
1 lemon, zest and juice
1 tsp chilli flakes
1 garlic clove, finely grated
1 shallot or small red onion, finely grated
4 chicken breasts
1 cucumber, peeled, deseeded and chopped
200g cherry tomatoes, halved
150g baby spinach
1 small red onion, finely chopped
1 x 250g pouch of wholegrain rice/quinoa, cooked to packet instructions
2 tsp dried oregano1 lemon, juice only
2 tbsp olive or rapeseed oil
sea salt and freshly ground black pepper
Combine all of the chicken ingredients in a large bowl and leave to marinate (minimum 30 minutes, ideally overnight).
When you're ready to cook, heat a griddle pan or frying pan over a high heat. Lightly drizzle with oil (I like to use a pastry brush to ensure the griddle is covered). When the pan is smoking, remove any excess marinade from the chicken and cook for around 5 minutes on each side until cooked through. It is important not the move the chicken more than once so it does not stick to the pan. Remove the cooked chicken and wrap in tin foil to rest.
For the salad, combine all of the ingredients together in a large bowl. Mix well - I like to use my hands so that everything is nicely coated in the oil and lemon. To serve, divide the salad between plates, slice the chicken and serve alongside.
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