Tahini Chicken & Crispy Chickpeas

• Chicken breast(600 g)
• Couscous(200 g)
• Chickpeas(1)
• Tahini(4 tbsp)
• Greek yogurt(120 g)
• Lemon(1)
• Fresh parsley(20 g)
• Cucumber(1)
• Garlic(2 cloves)
• Olive oil(3 tbsp)
• Cumin(2 tsp)
• Paprika(2 tsp)
• Salt(2 tsp)
• Black pepper(1 tsp)
• Stock cube(1)

Method

1. 1

   Pat the {Chicken breast} dry. Finely grate or mince the {Garlic}, chop the {Fresh parsley}, and dice the {Cucumber}. Zest and juice half the {Lemon}, then cut the remaining half into wedges.

   ~10 min

2. 2

   Heat the oven to 220°C. Dry the {Canned Chickpeas} well, then toss with {Olive oil}, {Paprika}, {Cumin}, {Salt}, and {Black pepper}. Spread on a tray and roast until crisp and golden, shaking once halfway.

   ~20 min

3. 3

   While the chickpeas roast, whisk together the {Tahini}, {Greek yogurt}, half the {Garlic}, the lemon juice from half the {Lemon}, and a pinch of {Salt}. Loosen with a splash of water until smooth and spoonable.

   ~5 min

4. 4

   Rub the {Chicken breast} with {Olive oil}, the remaining {Paprika}, remaining {Cumin}, remaining {Salt}, and remaining {Black pepper}. Heat a large pan over medium-high heat and cook until golden and cooked through, 5–6 minutes per side. Rest briefly.

   ~12 min

5. 5

   Put the {Couscous} in a heatproof bowl with the {Stock cube}, {Lemon} zest, and a pinch of {Salt}. Pour over 250ml boiling water, cover, and leave for 5 minutes. Fluff, then fold through the {Cucumber}, most of the {Fresh parsley}, and a drizzle of {Olive oil}.

   ~5 min

6. 6

   Spoon the couscous onto plates. Slice the rested {Chicken breast} and set it over the couscous. Scatter over the crispy {Canned Chickpeas} and remaining {Fresh parsley}, then drizzle with the tahini sauce and serve with {Lemon} wedges.

   ~3 min