Ingredients:
2 lemons
4 garlic cloves
1 small onions
150 ml olive oil, plus
1 tablespoon olive oil, for frying
1 tablespoon parsley, chopped, plus sprigs to garnish
1 tablespoon mint, chopped
1 tablespoon coriander, chopped
1/2 teaspoon turmeric
1/2 teaspoon paprika, plus
extra paprika, to garnish
1/2 teaspoon ground cumin
4 chicken legs
15 g unsalted butter
12 stuffed green olives
200 g tahini
Directions:
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.
Saute 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.
Servings: 4
Time preparation: 10 min.
Time total: 55 min.