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