Another impromptu mid-week meal that turned out tastier than expected. This one is great is you’re pressed for prep time.
|ingredients||4 chicken thighs & 4 drumsticks, skin on|
|2 tbsp olive oil|
|1 tbsp butter|
|2 green peppers|
|tahini sauce||2 tbsp tahini paste|
|1 tbsp lemon juice|
|salt & pepper|
Preheat oven to 200°C. Chop the aubergines and peppers into chunky pieces and coat in olive oil. Place in an oven-proof dish with aubergine skin sides facing up and place in oven.
Heat oil and butter in large pan on high heat. Season chicken pieces and fry in pan until skin is golden and crisp. Remove chicken from pan and place on vegetables. Pour chicken juices from pan over vegetables and return to oven for 20 minutes or until just cooked.
Prepare tahini sauce by whisking together tahini paste, lemon juice and just enough water to bring sauce to honey-like consistency. Season sauce well and drizzle over chicken.