CHICKEN TAHINI CHILLI

You can find the Tahini here LIST OF INGREDIENTS Drop of olive oil Two chicken breasts One onion A couple of garlic gloves Tin of chopped tomatoes Tin of kidney beans with the chilli sauce Bag of spinach (ours was 200g, but I think 100-150g would be a good amount in case people get overwhelmed by too much spinach) Heaped tablespoon of Cypressa tahini METHOD Fry the chicken and onion with the olive oil at separate sides of the pan to save time, then add the tinned tomatoes and kidney beans with their sauce. When that has heated up, add the bag of spinach and wait until it has wilted. Then add the garlic (added later on so that it wasn't overcooked to ensure that the nutrients weren't reduced by excess cooking - top tip), then stir the tahini in until everything comes to the boil. Serve with with quinoa and wholegrain rice, but it also goes well with giant cous cous or with a bulgar wheat and quinoa combo.

For more information on CHICKEN TAHINI CHILLI talk to Katsouris Brothers Ltd (Cypressa)