Herb-heavy Chicken Thigh Shakshuka with tahini and lemon

Prep everything first: chop the aromatics, measure the tahini and lemon elements, and pat the chicken thigh dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the chicken thigh. Roast in the hot oven, turning halfway, until golden at the edges and tender.

Stir in the tahini and the rest of the tahini and lemon flavours, letting them cook out for a minute until fragrant.

Add the red pepper along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.