Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
2122 / 614
Fats (g)
22.5
of which saturated (g)
6.2
Carbohydrates (g)
39
of which sugars (g)
19
Fibers (g)
5.5
Proteins (g)
62.5
Salt (g)
5.6
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
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, oliveoil, salt, honey, smokedpaprika, garlicpowder and pomegranatemolasses. Add the chickenbreasts 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, greenchilli(spicy!), sugar, garlic, cumin and a pinch of salt to a food processor with 2 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 oliveoil 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.