Lemon Tahini Chicken | Jamie Oliver

By Jamie Oliver · 30 min

Ingredients

Instructions

1. Heat a large shallow non-stick casserole over high heat. Trim the broccoli and halve any thick stalks lengthways, then dry-fry it. While it cooks, score the chicken breasts deeply at 1 cm intervals, spritz with olive oil, season with sea salt and black pepper, and cook 3 minutes per side until golden, cooked through, and the broccoli is lightly charred.
2. Blend the peppers with their juice, then add the peeled garlic, the basil (stalks and all, reserving a few leaves) and blend until smooth. Mash, pit and finely chop the olives. Finely grate the lemon zest and set aside. Squeeze the lemon juice into a bowl with the tahini, let it thicken, then loosen with splashes of water and season to taste.
3. Move the chicken and broccoli to a board to rest. Add the pepper sauce to the pan with the grains. Drain and add the beans, stir, and boil for a couple of minutes until reduced. Season to taste and divide between plates.
4. Top with the broccoli, sliced chicken, and the lemon tahini sauce. Sprinkle with olives, lemon zest and the reserved basil leaves.

Summarized from Jamie Oliver's video. Watch it for the details.

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