Chicken w Cumin, Tahini, Lemon & Burnt Onion

Takes 10 mins – serves 4

Like a lot of food I make, this Middle Eastern inspired 10 min dish of savoury scrumptiousness was born from the frustration of “all I have in the fridge is this, that, and some of them”. I have a huge crush on cumin so this for me is the perfect family night throw together.

- 2 boneless, skinless chicken breasts (or 4 chicken thighs)
- 2 Tbsp. ground cumin
- 2 Tbsp. tahini
- 1 large roughly sliced white onion
- 1 cup rough chopped parsley
- 1 lemon

In a med/hot dry pan add onions. You want them to burn on the edges so don’t stir too often. Don’t add oil or salt. Yep, just let em’ burn.

Meanwhile butterfly your chicken breast and bash until ¼ to ½ inch thin (think schnitzel thickness). Season liberally with salt/pepper and cumin (you only need to sprinkle cumin on one side). Add a good slash of olive oil to a med/hot pan. Cook chicken 3 mins per side or until golden (don’t overcook them).

Meanwhile, in a glass combine 2 tbsp olive oil to 2 tbsps tahini.

Once chicken is grilled place on platter, drizzle over tahini/olive oil mixture, parsley, charred onions, a good squeeze of lemon, sprinkle of salt & cracked pepper. You can even add chilli flakes. Boom! Eat.