
Recipe: Tahini Chicken and Tabbouleh
Ingredients:
- One tbs Tahini
- One tbs cumin seeds/ whole cumin
- One lemon
- One tbs olive oil
- One finely sliced chilli
- One finely diced onion
- One pack parsley
- Half a pack of mint
- One salad tomato finely chopped
- One handful of pomegranate seeds
- Two chicken breasts
Method:
- Begin by marinating the chicken. Add to a bowl the zest and juice of half the lemon, the chilli and the tahini.
- Meanwhile, dry toast the cumin in a pan for two mins to release the flavour and then add this to the bowl with the chicken.
- Mix together the chicken and seasoning and leave for an hour or so in the fridge.
- Once the chicken has marinated, fry it over a medium heat until cooked through. This should take around ten minutes.
- To make the tabbouleh, place the herbs in a food processor and blitz for a few seconds until finely chopped.
- Mix the herbs with the onion, tomato and pomegranate, then squueze the remaining lemon on top.
- Add a generous amount of olive oil and a pinch of salt and mix together until it is all incorporated.
- Add the chicken and serve!

Written by Daisy Tolcher
contributor
Tags: chicken, food, Lebanese food, Recipe, tabbouleh