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Middle Eastern Chicken with Tahini Drizzle
You’ll love this spin on a Middle Eastern stew starring free-range British chicken dusted in a blend of cumin, coriander and cinnamon. Stir through full-of-fibre chickpeas, vitamin-rich pepper and plenty of harissa for instant flavour. Finish with a creamy tahini drizzle and a sprinkle of lemon zest.
Prep in 10
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 garlic clove
- 1 tbsp harissa paste (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 390g chopped tomatoes (tomatoes, tomato paste, salt, acidity regulator (citric acid))
- 1 unwaxed lemon
- 1 tbsp Mindful Chef Middle Eastern spice mix (Roasted Cumin, Roasted Coriander, Cinnamon)
- 1 pepper
- 230g chickpeas (Chickpeas, water, salt)
- 1 tbsp tahini (Sesame)
- 2 British Free Range chicken breasts
- 40g baby spinach
Nutritional Information
Calories: 554
Protein: 56g
Carbs: 21g
Fat: 19g
Ingredients
- 1 unwaxed lemon (use half)
- 2 tsp harissa paste (use half) (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 400g chopped tomatoes (use half) (Tomatoes, Tomato Juice, Citric Acid (E330))
- 1 British Free Range chicken breast
- 1 pepper (use half)
- 40g baby spinach (use half)
- 1 garlic bulb (use a quarter)
- 1 tbsp tahini (use half) (Sesame)
- 230g chickpeas (use half) (Chickpeas, water, salt)
- 1 tbsp Mindful Chef Middle Eastern spice mix (use half) (Roasted Cumin, Roasted Coriander, Cinnamon)
Nutritional Information
Calories: 557
Protein: 57g
Carbs: 20g
Fat: 21g
Middle Eastern Chicken with Tahini Drizzle
You’ll love this spin on a Middle Eastern stew starring free-range British chicken dusted in a blend of cumin, coriander and cinnamon. Stir through full-of-fibre chickpeas, vitamin-rich pepper and plenty of harissa for instant flavour. Finish with a creamy tahini drizzle and a sprinkle of lemon zest.
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Cooking Instructions
- Preheat the oven to 200C / fan 180C / gas mark 6. Heat a medium frying pan with 1 tsp oil on high heat. Add the chicken and one-third of the spice mix. Cook for 2-3 mins, per side, until golden brown. Season to taste. Transfer to an ovenproof dish. Bake for 20-25 mins, until cooked through.
- Finely chop or crush 3 garlic cloves. Roughly dice the pepper. Reheat the chicken pan with 1 tsp oil on medium heat. Add the garlic and pepper and cook for 3 mins, until softening.
- Add the remaining spice mix to the pan, cook for 1 min, then add the chopped tomatoes, harissa and spinach. Drain and rinse the chickpeas, then add to the pan. Simmer for 10-15 mins, until slightly thickened. Season to taste.
- Make the dressing; zest and quarter the lemon. Mix the tahini, juice from 1 lemon wedge and 2 tbsp cold water (1 tbsp for 1 person) in a small bowl. Season to taste and stir until smooth. Add a splash of water for a thinner consistency, if desired.
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary. Once cooked, thinly slice against the grain.
- Serve the stew in bowls and sprinkle with the zest. Top with the chicken and drizzle over the tahini dressing. Garnish with the remaining lemon wedges.
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