This Middle Eastern Ramen leans on tahini and lemon to do the heavy lifting. We grill the Chicken Thigh for real depth, then bring it together in one pan.
Free to cook
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. Grill over a medium-high heat, turning once, until nicely charred and cooked through.
Stir in the chickpeas and the rest of the tahini and lemon flavours, letting them cook out for a minute until fragrant.
Add the red onion along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped parsley and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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