Garlic Lemon Chicken
Shishtawook:
- 1kg diced chicken breast or thigh
- 1 heaped tablespoon of garlic dip (toum), see note
- 1 tablespoon greek yoghurt
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- 1 teaspoon capsicum paste, see note
- 1 teaspoon dry oregano
- 1 teaspoon chicken stock powder
- 1 teaspoon sweet paprika
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon ground cinnamon
- Salt to taste
For the garlic lemon sauce:
- 1 cup greek yoghurt
- 150g or 3 heaped tablespoons ‘toum’ garlic dip, see note
- 3 tablespoons tahini
- 1/2 cup lemon juice
- 1/2 cup of water
- 1/4 cup finely chopped parsley
- Pinch of salt, to taste
Method:
- Cook your chicken to your liking, either panfry in some olive oil until golden on all sides, or grill, bake or BBQ onto skewers.
- While that’s happening make the sauce by combining the yoghurt, garlic dip, tahini, lemon juice, salt, chopped parsley & water.
- Whisk until smooth. Consistency should be that of thin cream. It should taste garlicky & tangy!
- I have a few ways to serve this, if you like your sauce cold on hot chicken as shown in image, simply plate up your chicken & pour sauce over.
If you like your sauce warmed through pour your sauce onto the chicken whilst in the pan & warm it through before plating up.
