Jamie Oliver’s Lemon Tahini Chicken and Grains

Instructions

• Place a large shallow Dutch oven over high heat. Trim the broccolini, halve any thicker stems lengthwise, and dry fry while you score deeply across the chicken breasts at 1/2-inch intervals. Spritz with olive oil, rub with sea salt and black pepper, and cook for 3 minutes on each side, or until the chicken is golden and cooked through and the broccolini is lightly charred.

• Meanwhile, pour the peppers into a blender, juices and all, then peel and add the garlic. Add the basil, stems and all, reserving a few nice leaves, and blitz until smooth. Smash, pit and finely chop the olives. Finely grate and reserve the lemon zest. Squeeze the juice into a bowl with the tahini, which will thicken it, then loosen with splashes of water and season to perfection.

• Transfer the chicken and broccolini to a board to rest. Pour the pepper sauce into the pan along with the grains. Drain and add the beans, mix together, boil for a couple of minutes, or until reduced, then season to perfection and divide between plates. Scatter on the broccolini, slice and add the chicken, spoon on the lemon-tahini sauce, then sprinkle with the olives, lemon zest and reserved basil leaves.