Tahini-Marinated Chicken Recipe with Tabbouleh - Great British Chefs

Ingredients

• 4 skinless chicken breasts, cut into large cubes
• 4 garlic cloves, peeled
• 2 tbsp of cumin seeds, lightly toasted until fragrant
• 2 tsp paprika
• 75g of tahini
• 1 lemon, juiced
• 3 tbsp of olive oil
• sea salt
• freshly ground black pepper
• sumac, to sprinkle
• 50g of bulgur wheat, cooked according to manufacturer's instructions
• 60g of flat-leaf parsley leaves, finely sliced
• 20g of mint leaves, finely sliced
• 400g of large tomatoes, ripe, deseeded and finely diced
• 1/2 large cucumber, peeled, deseeded and finely diced
• 4 spring onions, finely sliced
• pomegranate seeds, from 1/2 pomegranate (optional)
• lemon juice, to taste (from 1–2 lemons)
• 3 tbsp of extra virgin olive oil
• 250g of Greek yoghurt
• 4 tbsp of tahini
• 1 small garlic clove, peeled and crushed
• lemon juice, to taste (from 1/2 a lemon)
• 300g of plain flour, plus extra for dusting
• 1/2 tsp salt
• 50g of unsalted butter
• 185ml of whole milk
• 1 tbsp of vegetable oil