8 Buyers, 1 Store, 8000 Wines

Friday, January 9, 2015

On 1:22 PM by 67wine@gmail.com in , , , , , ,    No comments
Serves 4, can be served warm or chilled

Ingredients for Sauce:

  • 4tbs of tahini paste
  • ¼ cup of water
  • 1tbs of lemon juice
  • 1 small garlic clove, optional
  • Ingredients for Chicken:
  • Olive oil and 1 tbs of butter
  • 2 onions, sliced into rings
  • 3 garlic cloves, crushed
  • 1 lb. boneless chicken breasts, cubed
  • 2-3 tsp sumac
  • 1 tsp cinnamon
  • ½ tsp ground allspice
  • lemon juice, 1 lemon
  • salt and pepper to taste
  • flat leaf parsley, 1 bunch coarsely chopped
  • Optional: pitta bread, hummus, and/or Greek yogurt


  1. To make the tahini sauce, combine the light tahini, water, and 1 tbs of lemon juice. Stir until consistency of a thick sauce. More water and lemon can be added if the paste is too thick. Add salt to taste. Add 1 crushed, small garlic clove to the mixture for extra flavor.
  2. Heat olive oil in pan and add butter to hot oil. Stir butter in. (Ghee or clarified butter can be used instead.) When oil is fully heated, add onions and garlic and fry until the onions are sweated and clear.
  3. Add chicken pieces and sumac. While stir-frying chicken add salt and pepper to taste.
  4. Once chicken is nearly cooked through, add allspice, cinnamon and lemon juice to the pan. Stir occasionally until chicken is cooked through. Remove from pan and serve or let cool.


Plate chicken with parsley sprinkled on top with a dollop of yogurt or hummus on the side. If serving in a pitta as a sandwich, add a little tahini sauce into the pitta, then fill it with a mixture of chicken and parsley with a serving of yogurt, hummus, or tahini sauce on side.

Recipe adapted from Ghillie Basan’s The Food and Cooking of the Middle East, Anness Publishing Ltd (2013)


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