Tahini-Marinated Chicken Recipe with Tabbouleh

Name: Tahini-Marinated Chicken Recipe with Tabbouleh
Total time: 30 min
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

www.greatbritishchefs.com

Louise Robinson serves up some delicious tahini-marinated chicken with a vibrant, fresh tabbouleh recipe in this stunning dish, perfect for barbecue season.

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