Cinnamon Chicken Tahini Power Bowl

Prep Time: 15 Mins

Cook Time: 20 Mins

Total Time: 35 Mins

Serves: 2-4

You have been missing out if you have only been eating cinnamon in sweet dishes. This is my favourite quick and easy way to cook chicken, you marinate the chicken in cinnamon and salt, then poach it in chicken stock. We will use that broth to cook the bulgur for minimal waste and maximal flavour. To round out this perfectly balanced Middle Eastern bowl a deliciously creamy tahini sauce (adapted from Michael Solomonov’s recipe) is drizzled on top!  

Ingredients

4 chicken breasts (approximately 500g)

Ground cinnamon

salt

4 cups chicken broth

1 ½ cups bulgur, rinsed

1 tablespoon extra-virgin olive oil

½ small red onion

300g green beans, ends trimmed and cut into 2 cm pieces

2 garlic cloves, minced

250g white mushrooms, cut into quarters

Tahini sauce

¼ cup tahini

3 tablespoons apple cider vinegar

½ small red onion

Pinch of ground fenugreek (optional but great)

Salt and pepper

Dill to serve

Directions

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1. Sprinkle cinnamon and salt to cover the chicken breasts and rub it in to cover evenly. Let marinate for at least 30 minutes on the counter or a couple of hours up to overnight in the fridge.

2. Bring the chicken broth to boil over high heat in a large saucepan. Add the chicken breasts and reduce heat so it gently simmers. Keep reducing heat so that it doesn’t ever boil or your chicken breasts risk getting overcooked. Cook until the chicken reaches 165°F (74°C), about 10-15 minutes depending on the size of the chicken breasts. Remove from heat with tongs and set aside to cool on a plate for 5 minutes. Shred the chicken when ready to serve.

3. Skim the scum off the broth and transfer to a large bowl and then add 2 ½ cups of it back into the saucepan. Bring to a boil, add a pinch of salt, and add the bulgur to the pot. Reduce the heat to low, cover and cook for 12 minutes. Remove from heat and leave the lid on for another 10 minutes.

4. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook until softened. Add the green beans and cook for a couple minutes, then add 2-3 tablespoons of water and cover for 5 minutes. Then add the garlic and mushrooms and cook, stirring frequently until the mushrooms are softened.

5. Prepare the tahini sauce. Blend the tahini with apple cider vinegar, ½ onion, pinch of ground fenugreek, salt and pepper to taste, and 2-3 tablespoons water to thin it.

6. To plate, add bulgur to each bowl, top with the green bean and mushroom mixture, shredded chicken, a drizzle of tahini sauce and fresh dill.

• Storing Tips

  Leftovers are kept for 3-4 days in the refrigerator. The tahini sauce can be frozen for 2-3 months.

• Nutrition

  Per 1 serving (4 total):

  Calories: 421

  Carbohydrates: 23g

  Protein: 41g

  Fat: 15g

  Saturated Fat: 2g

  Fiber: 7g

  Sugar: 6g