A flavorful and aromatic chicken dish inspired by Middle Eastern cuisine, featuring a rich tahini and tomato sauce.
Pound the chicken breasts to an even thickness.
Pounding the chicken ensures even cooking and prevents it from drying out.
Heat a grill pan over medium-high heat.
Ensure the pan is hot before adding the chicken to achieve a good sear.
Season the chicken breasts with salt, pepper, and a drizzle of olive oil. Grill for 3 minutes on each side.
Avoid overcrowding the pan to allow proper browning.
In a large saucepan, heat olive oil over medium heat. Add the chopped onion and cook until golden brown.
Stir frequently to prevent the onions from burning.
Add minced garlic, grated ginger, Baharat spice mix, and curry powder. Cook until fragrant.
Cooking the spices enhances their flavor and aroma.
Stir in the chopped tomatoes, tomato paste, tahini, rose water, and water. Simmer for 10 minutes.
Adjust the consistency of the sauce by adding more water if needed.
Add the grilled chicken to the sauce and simmer for 20 minutes.
Simmering allows the chicken to absorb the flavors of the sauce.
Garnish with chopped parsley and serve with your choice of side.
Serve with basmati rice or naan bread for a complete meal.
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