This tangy pan fried chicken with lemon and tahini is just the thing if you need to shake up your weeknight chicken dinner routine. A sprinkle of mint on top adds a burst of freshness.
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Ingredients
Method
Remove lemon rind in long thin strips with a zesting tool (or using a sharp knife). Juice 1 lemon to yield ¼ cup juice. Cut remaining lemon into wedges for serving.
Season the chicken thighs with salt and freshly ground pepper. Heat a large frying pan over high heat, add oil and the chicken, presentation-side down. Cook for about 10 minutes or until well browned. Turn and cook for about 5 minutes or until cooked through.
Meanwhile, combine garlic, tahini, honey, lemon juice, half the lemon rind and ¼ cup of water in a small bowl, season with salt and pepper.
Reduce the heat to medium, add the tahini mixture to the chicken in the pan, cook for 5 minutes or until sauce has thickened slightly.
Serve the chicken with the sauce, drizzled with a little extra olive oil and topped with remaining lemon rind and fresh mint. Serve with lemon wedges.
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