Tahini Baked Chicken with Zhoug Hot Sauce
and Fresh Salad
Instructions
1 Prep
Preheat the oven to 200°C/180°C fan. Boil a kettle. Peel and slice the onion into wedges. In a large bowl, combine 100/150/200ml of hot water with the tahini, olive oil, salt, honey, smoked paprika, garlic powder and pomegranate molasses. Add the chicken breasts and onion wedges. Toss.
2 Bake
Pour the chicken, onion and tahini sauce onto a lined baking tray. Bake for 18-20 min until the chicken is cooked through.
3 Make sauce
Meanwhile, peel and mince the garlic. Add the fresh coriander, parsley, green chilli (spicy!), sugar, garlic, cumin and a pinch of salt to a food processor with 2/3/4 tbsp of water. Blitz into a smooth sauce. This is your zhoug hot sauce.
4 Make salad
Halve the cucumber lengthways. Using a spoon, scrape out the watery seeds. Discard the seeds. Chop the cucumber into chunks. Slice the tomatoes. Chop the dill finely. Chop the feta into cubes. Combine the cucumber, tomatoes, feta and dill in a bowl with the olive oil and salt. This is your salad.
5 Serve
Spoon any leftover tahini sauce over the chicken, sprinkle with the sumac and top with the zhoug sauce. Serve the salad to the side.
Tips for fussy eaters
Remove the seeds from the chilli to make it less spicy!
Pro tip
To check if the chicken is cooked, insert a knife into the meat - if the juices run clear, it's ready!
Zhoug is a spicy hot sauce from Yemen.
Cooking Time: 30 min
Equipment Required: Blender
Cals 621 · Prot 57 · Carbs 39 · Fat 28
Gluten-Free
Ingredients
Tahini chicken
Zhoug
Salad
Zhoug is a spicy hot sauce from Yemen.
Cooking Time: 30 min
Equipment Required: Blender
Cals 621 · Prot 57 · Carbs 39 · Fat 28
Gluten-Free
Instructions
1 Prep
Preheat the oven to 200°C/180°C fan. Boil a kettle. Peel and slice the onion into wedges. In a large bowl, combine 100/150/200ml of hot water with the tahini, olive oil, salt, honey, smoked paprika, garlic powder and pomegranate molasses. Add the chicken breasts and onion wedges. Toss.
2 Bake
Pour the chicken, onion and tahini sauce onto a lined baking tray. Bake for 18-20 min until the chicken is cooked through.
3 Make sauce
Meanwhile, peel and mince the garlic. Add the fresh coriander, parsley, green chilli (spicy!), sugar, garlic, cumin and a pinch of salt to a food processor with 2/3/4 tbsp of water. Blitz into a smooth sauce. This is your zhoug hot sauce.
4 Make salad
Halve the cucumber lengthways. Using a spoon, scrape out the watery seeds. Discard the seeds. Chop the cucumber into chunks. Slice the tomatoes. Chop the dill finely. Chop the feta into cubes. Combine the cucumber, tomatoes, feta and dill in a bowl with the olive oil and salt. This is your salad.
5 Serve
Spoon any leftover tahini sauce over the chicken, sprinkle with the sumac and top with the zhoug sauce. Serve the salad to the side.
Tips for fussy eaters
Remove the seeds from the chilli to make it less spicy!
Pro tip
To check if the chicken is cooked, insert a knife into the meat - if the juices run clear, it's ready!
Ingredients
Tahini chicken
Zhoug
Salad
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