Lebanese Tarator Chicken & Herby Nut Topping

Name: Lebanese Tarator Chicken & Herby Nut Topping with Roast Potatoes & Green Salad
Total time: 30 min
Yield: 2
Cuisine: Lebanese
Ingredients: 3 Potato; 1 Lemon; 2 Red Onion; 1 packet Parsley; 1 Garlic; 1 sachet Coriander; 1 packet Walnuts; 1 sachet Sesame Seeds; 1 Natural Yoghurt; 320 g Chicken Thigh; 1 packet Mixed Salad Leaves; 1 drizzle olive oil

with Roast Potatoes & Green Salad

Julian PaunczUpdated on August 27, 2026

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Calories

:

740 kcal

Protein

:

46g protein

Total

:

30 minutes

Difficulty

:

Easy

Allergens:

Walnut
Sesame
Milk
Soy
May contain traces of allergens
Wheat
Gluten

Tarator is a punchy Lebanese sauce made from sesame seeds, garlic and lemon, and tonight it gets whisked through creamy yoghurt to spoon over golden pan-seared chicken. Alongside crispy roast potatoes, you'll toss together a herby green salad with mint, parsley and onion, finished with a scatter of walnuts for crunch.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

3

Potato

1

Lemon

2

Red Onion

1 packet

Parsley

1

Garlic

1 sachet

Coriander

1 packet

Walnuts

(Contains: Walnut)

1 sachet

Sesame Seeds

(Contains: Sesame May be present: Soy)

1

Natural Yoghurt

(Contains: Milk May be present: Wheat, Gluten)

320 g

Chicken Thigh

1 packet

Mixed Salad Leaves

Not included in your delivery

1 drizzle

olive oil

Nutrition

Energy (kJ)3090 kJ

Calories740 kcal

Fat31.4 g

of which saturates7.2 g

Carbohydrate64.3 g

of which sugars15.7 g

Dietary Fibre14.8 g

Protein46 g

Sodium196 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

1

Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks.
Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
Roast until tender, 20-25 minutes.

2

Meanwhile, slice lemon into wedges.
Finely chop onion (see ingredients), parsley and garlic.
Pick and thinly slice mint leaves.
Roughly chop walnuts.

3

Crush sesame seeds and garlic with a mortar and pestle.
Add Greek-style yoghurt, a squeeze of lemon juice and a drizzle of olive oil and season with salt and pepper. Set aside.

TIP: If you don't have a pestle and mortar, you can combine ingredients in a food processor.

4

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add chicken thigh and cook, turning occasionally, until browned and cooked through, 14-16 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

5

In a small bowl, combine onion, mint, parsley, walnuts, a drizzle of olive oil and generous squeeze of lemon juice. Season to taste.

6

In a medium bowl, combine mixed salad leaves, a drizzle of olive oil and a good squeeze of lemon juice. Season to taste.
Divide chicken, roast potatoes and green salad between plates. Top chicken with tarator sauce and herby topping. Serve with any remaining lemon wedges. Enjoy!