Juicy Tahini Chicken

This is one of Jamie Oliver’s “one pots” - I have noted it here as we have many courgette’s growing in the garden and needed some recipes that use them up.

This does remind me of those rice boxes from Leon, that I absolutely adore.

Ingredients

  • 2x 150g skinless chicken breast

  • 150g couscous or wild rice

  • 2-4 mixed-colour courgettes (depending on size)

  • 1 lemon

  • 1 bunch of flat-leaf parsley (30g)

  • 2 cloves of garlic

  • 2 tablespoons tahini

  • 2 tablespoons natural yoghurt

  • Salt and pepper to taste

Directions

  • Wash and thinly slice the sprouts (or buy them pre-sliced, I’m not one to judge)

  • Toss the brussels (and the optional veggies), in olive oil and massage about to ensure everything is coated. Add a small pinch of salt and pepper here, but keep in mind not to add too much at this stage.

  • Roast under the grill for 10-15 mins, keeping a close eye, as the sprouts tend to want to burn as they open up.

  • Remove from the oven when the edges just start to brown.

  • Toss with optional cranberries, or sultanas.

  • Boil the kettle. Put a 30cm non-stick frying pan on a high heat.

  • Trim the courgettes, quarter lengthways, and char in the dry pan for 5 minutes, turning halfway.

  • Halve the lemon, and place one half cut side down in a serving bowl.

  • Sprinkle the couscous/rice around it and cover with 300ml of boiling kettle water. (or cook the rice according to the packet)

  • Finely slice and scatter over the parsley stalks, then dress the leaves with the remaining lemon juice and put aside.

  • Peel and finely slice the garlic.

  • Roughly chop the courgettes, and pile on to the couscous/rice, leaving the pan on the heat.

  • Score the chicken lengthways at 1cm intervals, going about halfway through, then rub with most of the tahini, the garlic and a pinch of sea salt and black pepper.

  • Cook in the hot dry pan for 4 minutes on each side, or until golden and cooked through.

  • Use tongs to squeeze the lemon half over the couscous/rice, then toss the couscous/rice, parsley stalks and courgettes together, season to perfection and pile the dressed leaves on top. Ripple the remaining tahini through the yoghurt, drizzle with a little extra virgin olive oil, if you like, and serve with the juicy tahini chicken.