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Chicken with Cumin, Tahini, Lemon and Burnt Onion plated to look like a Warhol painting.

Chicken with Cumin, Tahini, Lemon, and Burnt Onions


This Middle-Eastern inspired chicken with cumin dish is perfect for nights when you want something quick, healthy, and full of flavour!


Units Scale
  • 1 Large Onion, roughly chopped
  • 2 Chicken Breasts
  • 4 tbsp Ground Cumin
  • 1/2 Lemon
  • 2 tbsp Tahini
  • 2 tbsp Olive Oil
  • 1/4 cup of Pistachios, chopped/crushed
  • Parsley, chopped
  • Chilli flakes, to taste
  • Salt, to taste
  • Pepper, to taste
  • Oil , for cooking


  1. In a medium-hot pan, add onions with a tiny amount of oil. Season with a little salt and pepper. Allow the onions to cook until the edges singe.
  2. Butterfly chicken breasts (that is, slice it horizontally so that they’re half the thickness… but still in one piece), cover with cling film, and bash with a rolling pin (or the bottom of a cold pan) to flatten – until about ½ inch thick. Season one side of each chicken breast with 2tbsp of cumin, and salt and pepper to taste. Season the other side with salt and pepper.
  3. Mix tahini and olive oil together to form a sauce.
  4. Cook chicken over a medium heat until golden and cooked through. About 3-5 minutes per side. (Ideally cook the cumin side first.)
  5. Plate chicken cumin side up. Zest ¼ lemon onto each chicken, followed by a squeeze of lemon juice. Drizzle over the tahini/olive oil mixture. Add chilli flakes, salt, and pepper to taste. And garnish with a sprinkling of parsley and chopped pistachios.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Lunch & Dinner
  • Method: Stovetop
  • Cuisine: Middle Eastern

Keywords: chicken with cumin, tahini, mike ward, chef mike ward, burnt onions, middle eastern chicken, tahini chicken,

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