Middle Eastern chicken with green tahini sauce and lemon roast potatoes.

Name: Middle Eastern chicken with green tahini sauce and lemon roast potatoes.
Ingredients: 4 skinless boneless outdoor reared chicken breasts or boneless skinless thighs; 1 tablespoon ground sumac; 1 tablespoon ground allspice; 1 tablespoon whole cumin seeds; half a tablespoon ground cinnamon; 2 tablespoons organic rapeseed/canola or olive oil; 750g / 1.5lb unpeeled waxy, salad, or new potatoes; 2 cloves garlic; 1 lemon, un-waxed or wax soaked off in boiling water; 4 tablespoons fresh oregano, marjoram, rosemary or thyme leaves; Sea salt; freshly ground black pepper; 1 clove garlic, peeled; 50g / 2 ounces Flat leaf / Italian parsley; 8 tablespoons (about 100g or 3.5 ounces) tahini; 1 lemon, juice and zest; 8 tablespoons water; Harissa – or for a less spicy sauce, use romesco; Rocket/arugula, shredded Romaine or watercress, ribbons of courgette/zucchini; Warmed flatbread.

cookwithgem.com

This Middle Eastern chicken is a great summer recipe as it is delicious fresh from the oven but works just as well at room temperature for a picnic or party. You can also grill the chicken on skewers.

View full recipe on cookwithgem.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at cookwithgem.com.

Share this recipe:

Cooking tools: