Ingredients
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4 garlic cloves
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1 small onion
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150 ml olive oil, plus
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1 tablespoon olive oil, for frying
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1 tablespoon parsley, chopped, plus sprigs to garnish
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1 tablespoon mint, chopped
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1 tablespoon coriander, chopped
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1/2 teaspoon turmeric
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1/2 teaspoon paprika, plus
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extra paprika, to garnish
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1/2 teaspoon ground cumin
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4 chicken legs
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15 g unsalted butter
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200 g tahini
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2 lemons
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12 stuffed green olives
Instructions
- Squeeze the juice from 1 lemon, peel and crush the garlic, peel and grate the onion; and mix the chopped herbs - parsley, mint and coriander - together so that they are well combined.
- Mix the oil (150ml = a generous 1/2 cup), lemon juice, garlic, onion and two tablespoons of the herbs together; stir in the paprika and cumin; place the chicken in a shallow dish, pour the oil mixture over the chicken and turn, to coat, and marinate for 30 minutes.
- Heat the remaining oil with the unsalted butter in a non-stick pan.
- Remove the oil from the marinade and reserve half of the marinade.
- Sauté the chicken for 40-50 minutes, turning occasionally, until golden brown and cooked right through.
- Cut the remaining lemon into wedges, halve the olives, and add both to the pan with the reserved marinade, and cook for 2-3 minutes, or until the lemon wedges start to change colour.
- Mix the tahini and the remaining herbs.
- Divide the chicken between 4 warm plates, and serve with the tahini/herb mixture garnished with parsley and paprika.
- Variation: If you cannot find tahini, use hummus mixed with 1-2 tablespoons of olive oil or lemon juice.