Spiced Chicken
with Tahini-Yogurt Dressing
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.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Poitrines de poulet
113 g
Pois sucrés, parés
¾ tasse(s)
Couscous
(Contient: Blé)
2 gousse(s)
Ail
56 g
Oignon rouge
1 pièce(s)
Citron
7 g
Menthe
1 pièce(s)
Piment
⅓ tasse(s)
Yogourt grec
(Contient: Lait)
1 pièce(s)
Concentré de bouillon de légumes
1 cc
Sumac
2 cs
Tahini
(Contient: Sésame)
Pas inclus dans votre livraison
pièce(s)
Huile*
Ustensiles
Instructions
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!
