Syrian Chicken in Tahini Sauce | Abel & Cole
Syrian Chicken in Tahini Sauce
Clock Image
Prep: 25 mins
Cook: 25 mins
The final recipe in our month-long collaboration with the Hands Up Foundation is a Syrian chicken dish made with delicious layers of soft rice, crisp flatbread, tender chicken, bursting pomegranate jewels and splodges of tahini yogurt – with lemony roasted courgette on the side.
This recipe is a:
See this week's box.
Recipe Box Recipe Main Image
851 kcal
(per portion)
Ingredients you'll need
  • 2 white tortillas
  • 150g white basmati rice
  • 250g chicken breast mini fillets
  • 2 courgettes
  • 1 lemon
  • 150g yogurt
  • 2 garlic cloves
  • 1 tbsp tahini
  • A handful of flat leaf parsley
  • 1 pomegranate
From your kitchen
  • 300ml boiling water
  • Sea salt
  • 2 tbsp olive oil
  • Freshly ground pepper
Step by step this way
  • 1.

    Heat your oven to 180°C/Fan 160°C/Gas 5. Place 2 white tortillas directly on the oven shelf and cook for 10 mins, till golden and crisp. Allow to cool, then break into bite-sized pieces.

  • 2.

    Tip the rice into a sieve and give it a good rinse under cold water. Tip into a small pan and add 300ml boiling water and a pinch of salt. Pop on a lid and bring to the boil, then turn the heat right down and very gently simmer for 8 mins till all the water has been absorbed. Take the rice off the heat and leave it, covered, to steam in the pan for 10 mins.

  • 3.

    Pour 1 tbsp oil into a pan and warm to a mediumhigh heat. Sprinkle the chicken mini fillets with a generous pinch of salt and pepper. When the pan is hot, add the chicken and fry for 4-5 mins on each side, till golden and cooked through. Pop on a plate and cover with foil to keep warm.

  • 4.

    While the chicken cooks, trim the courgettes and chop into 1cm rounds. Put the empty chicken pan back onto a medium-high heat and add the courgettes. Fry for 4 mins on each side, till caramelised on the outside and soft in the middle. Squeeze in the juice from half the lemon.

  • 5.

    Spoon the yogurt into a bowl. Peel and finely grate in the garlic cloves. Squeeze in the remaining lemon juice and stir in 1 tbsp tahini till everything is well mixed. Sprinkle in a little salt and pepper.

  • 6.

    Finely chop the parsley. Halve the pomegranate and place it, cut-side down, in the palm of your hand. Hold it over a bowl and whack the pomegranate with a wooden spoon — the seeds should tumble out.

  • 7.

    Assemble the dish by scattering layers of cooked rice, crispy tortilla, chicken, yogurt, parsley and pomegranate onto each plate. Serve with the lemony courgettes on the side.

  • Tip

    Wrap it up for breakfast
    Make a speedy breakfast of champions with your leftover wraps. Fry crispy bacon rashers and eggs with sliced chilli and garlic, before stuffing into wraps with a dollop of yogurt and plenty of fresh coriander.

This recipe is from