I must look up the lady who cooked this on a TV programme (was along with cumin potatoes) as would like to try out some of her other recipes. The roast chicken adapted from her original. The tahini sauce used with left over chicken in pitta bread and lettuce.
Put chicken onto a bed of sliced onions (1 or 2 medium). Slice a large buffalo tomato, or two medium tomatoes, and layer on top of chicken breasts and legs. Sprinkle over a tsp of dried oregano and tsp of cinnamon. Drizzle with olive oil and roast according to weight of chicken.
Tahini sauce
Whisk together 2 tbsp tahini paste, 2 crushed cloves of garlic, juice of 2 lemons and 2 tbsp of olive oil. Thin with some water and season with salt.
Sunday, 7 February 2016
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