Middle Eastern chicken with green tahini sauce and lemon roast potatoes. - Cook with Gem
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cookwithgem.com.
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 and 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.
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