Sesame Chicken on Bed of Vegetables

First, the sesame is roasted in a pan without fat and then immediately placed in a bowl so that it can cool down well. Put the softened butter in a bowl, add the grated garlic and the thyme leaves and the lime zest, season with salt and pepper. Now add the toasted sesame seeds and mix well.

Brush an ovenproof dish thinly with olive oil. Quarter the tomatoes, remove the stalk and then cut the tomatoes into bite-sized pieces and distribute them in the form. Sprinkle two pinches (a pinch is what fits between 2 fingers) raw cane sugar over the tomatoes and a little salt and pepper.

Halve and slice the zucchino and spread over the tomatoes. Remove the core from the peppers, peel them with the peeler and then cut into bite-sized pieces and spread over the tomatoes and courgettes. Add the garlic slices, a little more salt and pepper and then mix well in the form, add the thyme sprigs.

Now loosen the skin from the chicken parts with your finger at one point and loosen the skin from the meat over a large area, but in such a way that - except for this one point - it still holds the meat at the edge. Now spread some of the sesame butter under the skin, place the chicken pieces on the vegetables and brush with the remaining butter.

Now put everything in the oven preheated to 180 degrees for approx. 40 - 50 minutes. We got a simit today.