Step 1

Make the marinade by mixing all the marinade ingredients. Mix well with the chicken, making sure all pieces are properly coated on all sides. Cover and refrigerate for two hours or overnight if you can.

Step 2

Make the tahini yoghurt by mixing the yoghurt, tahini and lemon juice. Season to taste with salt and pepper.

Step 3

Make the chopped salat by mixing the tomatoes, cucumber, extra virgin olive oil and lemon juice. Season to taste with salt and pepper.

Step 4

Heat a large, thick bottomed frying pan over high heat. Fry the onion in the sunflower oil until coloured, 2-3 minutes. Stir occasionally, making sure to give the onion time to brown properly.

Step 5

Lower the heat to medium. Add the chicken along with its marinade. Continue cooking for a minute or two, stirring regularly. Add a few tablespoons of water to the mix to allow some of the spices to release from the chicken and to avoid the spices burning. You only want enough water for it to look juicy and attractive, but not enough for a proper sauce. Continue cooking until the chicken is cooked through, adding more water if necessary.

Step 6

Spoon the tahini yoghurt to a serving dish or individual plates. Top with the chicken, chopped salad and fresh coriander.