chicken and vegetables with tahini sauce

73

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 aubergines
2 green peppers
tahini sauce 2 tbsp tahini paste
1 tbsp lemon juice
water
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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s