This recipe is perfect for a weeknight when you have really limited time to get food on the table. The whole thing can come together in under 40 minutes and the leftovers make for an excellent lunch the next day. If you're short for time tonight definitely give this one a go!
RECIPE (serves 4)
1kg chicken thighs
3 tbsp tahini
Juice and zest of one lemon
1 clove crushed garlic
1 tsp chilli flakes
2 tsp pink Himalayan salt
2 tbsp olive oil
1. Wisk the tahini, lemon juice, garlic, chilli flakes, salt and oil in a bowl until the mixture is smooth.
2. Massage the mixture into the chicken so that each piece is coated in the mixture.
3. Place in a tray, and bake in 180C oven for 30 minutes or until chicken is completely cooked through.
TIP: You can leave the chicken to marinate in the fridge overnight to really let the flavour develop on the chicken.