Tahini Chicken

An easy weeknight chicken dinner that packs a punch of flavour. A sprinkle of fresh mint on top adds a burst of freshness. The tanginess of lemon perfectly complements the natural sweetness and earthiness of creamy tahini, creating a harmonious and intriguing blend that tantalizes your taste buds. The tender and juicy chicken is perfectly infused and roasted, making each bite amazingly flavourful. I have paired it with a simple bulgur cranberry salad, but you can pair it with almost anything. A green salad or some roasted vegetables are both wonderful.


2 Organic lemons 2 Garlic cloves, minced 100 g Tahini 2 tbsp Honey 1 tsp Dried mint leaves 80 ml Water Sea salt and freshly milled black pepper 6 Chicken thighs, bone in, skin on 1 tbsp Olive oil Fresh mint leaves, to garnish Bulgur salad, to serve

Remove lemon rind in long thin strips with a zesting tool or using a sharp knife. Juice 1 lemon to yield ¼ cup juice. Cut remaining lemon into wedges for serving.
Combine the minced garlic, tahini, honey, dried mint leaves, lemon juice, half the lemon rind and water in a bowl, season with salt and pepper.
Preheat the oven to 180C/350F. Season the chicken thighs with salt and pepper. Heat a large oven safe frying pan over high heat, add olive oil and brown the chicken thighs, 6 to 8 minutes.
Pour the tahini sauce over the chicken thighs and bake in the middle of hot oven for 30-40 minutes until the sauce has thickened slightly and chicken thighs cooked through.
Garnish with reserved lemon rind and fresh mint leaves. Serve with lemon wedges over a bed of couscous salad.