Tahini Curry Chicken with Garbanzo bean and Cucumber Salad

Ingredients

Chicken

• 4 chicken breast, cut up into cube-like shapes
• 4 tablespoons tahini
• 1 tablespoon olive oil
• 1 tablespoon water
• 1 lime, juiced
• 6 cloves garlic, chopped
• 1 tablespoon salt
• 2 tablespoons curry powder
• 1 tablespoon cumin
• 2 tablespoons vegetable oil, for cooking chicken

Salad

• 1 can garbanzo beans (or 1 cup dried garbanzo beans soaked over night and boiled for 10 minutes)
• 2 heads of romaine, chopped
• 1 red onion, sliced
• 3 roma tomatoes, chopped
• 2 cucumbers, chopped
• 1 greed bell pepper, chopped
• 1/2 bunch cilantro, chopped
• 1/2 bunch parsley, chopped
• 2 tablespoons crumbled feta cheese
• (optional): pomegranate seeds

Dressing

• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 2 cloves garlic, chopped
• 1 lime, juiced
• 1 tablespoon za 'atar

Cooking

1. if using fresh garbanzos, soak over night in water, then boil for 10 minutes, drain then cool. in a mortar with a pestle, combine the chicken ingredients (minus the chicken) together very well until a thick sauce/paste-like consistency. if you do not have a mortar pestle, you can also use a food processor or blender.
2. once combined, pour over chicken in a large bowl or sealing plastic bag and combine and mix very well for a minute or so. once well marinated, place in fridge for at least 3 hours to marinate further. place marinated chicken in an oiled frying pan and cook on medium heat for 10 - 15 minutes, while stirring from time to time.
3. chop romaine lettuce, tomato, bell pepper, cucumber and slice onion and place in a large bowl. add in the garbanzo beans, cilantro, parsley and feta. combine and toss well. in a bowl or a bottle, combine dressing ingredients and shake well/stir well. either pour over salad in the bowl, or leave for individual serving.

bon appetit