Pan-fried chicken with tahini sauce recipe

The Middle Eastern flavours of this chicken dish add zing to more common pantry staples. It’s a combination that’s sure to please the family.

Serves: 4 people
Prep time: 15 minutes
Cooking time: 10 minutes


2 tbs olive oil
2 garlic cloves, crushed
2 tsp fresh thyme leaves
¼ cup lemon juice
600g chicken breast fillets, sliced
2 tsp sesame seeds
½ tsp dried oregano
½ tsp fresh thyme leaves (extra)

Tahini sauce:

2 tbs tahini (sesame seed paste)
1 cup natural yoghurt
1 tsp sumac


  1. Combine oil, garlic, thyme and lemon juice in a shallow glass bowl. Add chicken and coat with mixture. Cover and refrigerate for 30 minutes.
  2. Heat a small frying pan and cook sesame seeds for 1-2 minutes, stirring, or until golden. Place in a small bowl and add oregano and thyme. Season with sea salt and black pepper.
  3. Combine tahini and yoghurt. Add a little lemon juice if the mixture is too thick. Set aside.
  4. Heat a large frying pan over high heat. Cook the chicken for 2 minutes on each side or until golden and cooked. Sprinkle with sumac and sesame seed mixture. Serve with tahini yoghurt.

Serving suggestion: Warm Lebanese bread, olives and char-grilled vegetables (e.g. pumpkin, red capsicum, zucchini).

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