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Chickpeas Feta with Chicken Slices

Chickpeas Feta with Chicken Slices

4 people
00h 25
00h 15
Chickpeas Feta with Chicken Slices
4 Serves
25Mins Prep
15Mins Cook

Ingredients

  • 1 clove garlic, grated or minced
  • ½ cup Italian parsley leaves, finely chopped
  • ½ cup tahini paste
  • ¼ cup fresh lemon juice
  • ¼ cup cold water, add as needed
  • 1 Tsp Bayara salt
  • 1 lemon’s zest
  • 2 Tbls fresh lemon juice
  • 2 Tbls olive oil
  • ¼ cup fresh parsley, a handful of leaves
  • 1 Tbls Bayara za’atar seasoning
  • 1clove garlic, finely chopped or minced
  • 1 Tsp Bayara salt
  • 1 Tsp Bayara shawarma spices
  • 680g (2 – 3 small pieces) boneless&skinless chicken breasts, thinly sliced
  • 1 Tbls extra-virgin olive oil
  • 1½ cup couscous
  • 400g canned chickpeas, drained
  • ½ Tsp Bayara black pepper
Method

Method

  1. In a large bowl, mix the lemon zest and juice, olive oil, parsley, za'atar, garlic,shawarma spices, and salt.
  2. Add the chicken breasts,mix, thenset aside;marinate for 15 to 30 minutes or cover and refrigerate overnight.
  3. Cook the couscous in boiling, salted water according to the package directions.Then,drain and toss with the chickpeas in a bowl.
  4. Preheatthe broiler to high, with the oven rack set closest to the heat source.
  5. Place the chicken on a foil-lined baking sheet.
  6. Broil the chicken 5-6 minutes per side, until the meat turns golden brown and feels firm to the touch.
  7. Let it rest for about 10 minutes and then slice it into ½-inch thick pieces.
  8. To serve,spread some of the tahini sauce (see instructions below)over the bottom of a large serving platter.
  9. Spoon the couscous mixture over the sauce.
  10. Arrange the sliced chicken on top and sprinkle with the remaining parsley leaves.
  11. Serve warm or at room temperature, with additional sauce on the side.
  12. In a food processor, pulse all the ingredients or whisk in a bowl until smooth.
  13. Add more water if necessary to achieve a loose mayonnaise-like consistency.
  14. Taste and season with more salt if needed.
Method

Method

  1. In a large bowl, mix the lemon zest and juice, olive oil, parsley, za'atar, garlic,shawarma spices, and salt.
  2. Add the chicken breasts,mix, thenset aside;marinate for 15 to 30 minutes or cover and refrigerate overnight.
  3. Cook the couscous in boiling, salted water according to the package directions.Then,drain and toss with the chickpeas in a bowl.
  4. Preheatthe broiler to high, with the oven rack set closest to the heat source.
  5. Place the chicken on a foil-lined baking sheet.
  6. Broil the chicken 5-6 minutes per side, until the meat turns golden brown and feels firm to the touch.
  7. Let it rest for about 10 minutes and then slice it into ½-inch thick pieces.
  8. To serve,spread some of the tahini sauce (see instructions below)over the bottom of a large serving platter.
  9. Spoon the couscous mixture over the sauce.
  10. Arrange the sliced chicken on top and sprinkle with the remaining parsley leaves.
  11. Serve warm or at room temperature, with additional sauce on the side.
  12. In a food processor, pulse all the ingredients or whisk in a bowl until smooth.
  13. Add more water if necessary to achieve a loose mayonnaise-like consistency.
  14. Taste and season with more salt if needed.
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