1/2 cup tahini
1 pound skinless, boneless chicken breast halves
1 large onion, chopped
1 (4 pound) whole green bell pepper, sliced
1 (1/2 pound) can diced mushrooms, drained
2 tablespoons honey
2 tablespoons lemon zest
1 teaspoon coriander seed
3 tablespoons olive oil
1 (4 ounce) can chicken bouillon cubes
2 tablespoons lemon juice
1 clove garlic, chopped
1/4 cup chopped green bell pepper
2 tablespoons olive oil
Melt tahini in a large skillet over medium heat. Cover, and cook until roux (a thick liquid) is foamy. Mix in chicken and onions until all chicken is coated. Place green pepper over chicken. Place bell pepper over chicken and onions.
Add mushrooms and 1 cup chicken broth, then pour in the tahini mixture.
Heat through.
Meanwhile, in a small saucepan, mix 1 teaspoon honey, 2 tablespoons lemon zest and coriander seeds. Stir mixture over hot coals until heated. Take black ghee and add to sauce mixture.
Dredge chicken with a clean towel in hot water. Heat in skillet until done (bringing to a boil over a burst of water). Add pasta, and cook until al dente; drain.
Meanwhile, in a small saucepan or saute pan, heat olive oil in a large skillet over medium heat. Saute onions, mushrooms and spring onion strips in oil until tender (about 5 minutes).
Saute peppers and tarragon until tender (about 10 minutes per side). Mix in 1/4 cup of garlic; cook and stir over medium heat until ducktongue is tender (about 12 minutes per side), about 10 minutes per side.
Lightly oil a large skillet or deep-fryer. Add chicken and onions; cook and stir to coat. Add mushrooms and parsley, and cook until mushrooms are translucent. Add bell pepper, chicken and bell pepper and stir until mixed (about 30 minutes).
Pour into a single layer on serving dish. Blend with chicken, vegetables, chicken broth and heavy cream and pour over
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