Spiced Chicken
with Tahini-Yogurt Dressing- Wheat
- Milk
- Sesame
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 tahini-yogurt dressing is the stuff your dreams are made of.
Ingredients
340 g
Chicken Breasts
113 g
Sugar Snap Peas, trimmed
¾ cup
Couscous
(Contains: Wheat)
2 clove
Garlic
56 g
Red Onion
1 unit
Lemon
7 g
Mint
1 unit
Chili Pepper
⅓ cup
Greek Yogurt
(Contains: Milk)
1 unit
Vegetable Broth Concentrate
1 tsp
Sumac
2 tbsp
Tahini
(Contains: Sesame)
Not included in your delivery
unit
Oil*
Nutrition Values
Utensils
Cooking Steps
Prep: Wash and dry all produce. Trim the ends off the snap peas and chop into 1-inch pieces. Mince or grate the garlic. Finely chop the mint. Zest, then juice the lemon. Thinly slice the chili, if using. Boil a kettle of water.
Marinate the chicken: In a medium bowl, whisk together the garlic, sumac, half the lemon juice and a drizzle of oil. Add the chicken breasts and coat well in the marinade. Set aside to marinate for 10 min.
Make the tahini dressing: Meanwhile, in a small bowl, whisk the yogurt with tahini, remaining lemon juice, lemon zest and 2 tbsp water (double for 4 people.) Season with salt and pepper.
Make the couscous: Add the couscous to a medium bowl. Pour over 3/4 cup boiling water (double for 4 people) and stir in the broth concentrate. Cover with foil (or a lid) and set aside for 5 min.
Cook the veggies: Heat a large non-stick pan over medium heat. Add a drizzle of oil, then the onion and snap peas. Cook, stirring often, until beans are tender-crisp, 4-5 min. Season with salt and pepper. Transfer to the couscous and cover with foil to keep warm.
Cook the chicken: Season the chicken with salt and pepper. Add a drizzle of oil to the same pan, then the chicken. Cook until cooked through, 4-7 min per side (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.)
Finish and serve: Toss the couscous-veggie mixture together and serve with chicken on plates. Drizzle with the tahini-yogurt dressing and sprinkle with mint and chili, if desired. Enjoy!
