Dinner ideas

Pan fried chicken with lemon and tahini

A quick weeknight dinner.
8 chicken breasts cooked in a skillet with tahini, lemon and mint.
Pan-fried chicken with tahini and lemon
Con Poulos

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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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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