Tahini Baked Chicken with Zhoug Hot Sauce

and Fresh Salad

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Instructions

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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 paprikagarlic powder and pomegranate molasses. Add the chicken breasts and onion wedges. Toss.

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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.

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3 Make sauce

Meanwhile, peel and mince the garlic. Add the fresh coriander, parsley, green chilli (spicy!), sugar, garliccumin 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.

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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 cucumbertomatoes, feta and dill in a bowl with the olive oil and salt. This is your salad.

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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

Number of people

Tahini chicken

Chicken breast 400 Grams
Red onion 1 Piece
Water 100 ML
Tahini 40 Grams
Olive oil 2 Tbsp
Honey 15 Grams
Smoked paprika powder 2 Grams
Garlic powder 2 Grams
Pomegranate molasses 20 Grams
Sumac 2 Grams

Zhoug

Garlic cloves 1 Piece
Fresh coriander 15 Grams
Fresh parsley 15 Grams
Large green chilli 0.5 Piece
Brown sugar 5 Grams
Cumin powder 2 Grams

Salad

Cucumber 2 Piece
Cherry tomatoes 250 Grams
Fresh dill 15 Grams
Feta cheese 100 Grams
Olive oil 2 Tbsp
Salt 0.5 Tsp

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

photo

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 paprikagarlic powder and pomegranate molasses. Add the chicken breasts and onion wedges. Toss.

photo

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.

photo

3 Make sauce

Meanwhile, peel and mince the garlic. Add the fresh coriander, parsley, green chilli (spicy!), sugar, garliccumin 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.

photo

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 cucumbertomatoes, feta and dill in a bowl with the olive oil and salt. This is your salad.

photo

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

Number of people

Tahini chicken

Chicken breast 400 Grams
Red onion 1 Piece
Water 100 ML
Tahini 40 Grams
Olive oil 2 Tbsp
Honey 15 Grams
Smoked paprika powder 2 Grams
Garlic powder 2 Grams
Pomegranate molasses 20 Grams
Sumac 2 Grams

Zhoug

Garlic cloves 1 Piece
Fresh coriander 15 Grams
Fresh parsley 15 Grams
Large green chilli 0.5 Piece
Brown sugar 5 Grams
Cumin powder 2 Grams

Salad

Cucumber 2 Piece
Cherry tomatoes 250 Grams
Fresh dill 15 Grams
Feta cheese 100 Grams
Olive oil 2 Tbsp
Salt 0.5 Tsp
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