John Myers
Chicken Strips in Tahini Sauce and Chickpeas
The perfect chicken strips in tahini sauce and chickpeas recipe with a picture and simple step-by-step instructions.
- 800 g Chicken breast fillet
- 1 Cup Sesame paste tahini tahini
- 3 Garlic cloves pressed
- 2 Cup Water
- 3 tbsp Roasted onions
- 1 Can Chickpeas canned drained
- Salt
- Pepper
- Freshly squeezed lemon juice
- Ground cumin
- Chopped parsley
- Cut the chicken breast fillets into strips and fry lightly in a saucepan with hot oil.
- Meanwhile, stir all the remaining ingredients – EXCEPT PARSLEY – to a homogeneous mass.
- Add the sauce and the chickpeas to the meat and bring to the boil once briefly. Then turn the heat back to the lowest setting and simmer gently for about 20 minutes with the saucepan covered.
- As soon as the meat is well cooked and soft, season the sauce to taste and season if necessary, add the parsley and simmer for another minute – done!
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