Step 1

Remove lemon rind in long thin strips with a zesting tool (or using a sharp knife). Juice 1 lemon to yield ¼ cup juice. Cut remaining lemon into wedges for serving.

Step 2

Season the chicken thighs with salt and freshly ground pepper. Heat a large frying pan over high heat, add oil and the chicken, presentation-side down. Cook for about 10 minutes or until well browned. Turn and cook for about 5 minutes or until cooked through.

Step 3

Meanwhile, combine garlic, tahini, honey, lemon juice, half the lemon rind and ¼ cup of water in a small bowl, season with salt and pepper.

Step 4

Reduce the heat to medium, add the tahini mixture to the chicken in the pan, cook for 5 minutes or until sauce has thickened slightly.

Step 5

Serve the chicken with the sauce, drizzled with a little extra olive oil and topped with remaining lemon rind and fresh mint. Serve with lemon wedges.