35 minutes
Aromatic hawaij spice blend infused chicken poached in stock, served with avocado, tomato, Green Tehina, and finished with cilantro and pepper.
Good-Quality Chicken Stock
quarts
teaspoons
Hawaij Spice Blend
tablespoons
Boneless, Skinless Chicken Breasts, raw
pieces
Ripe Avocado, sliced
each
Beefsteak Tomato, sliced
each
Serrano Or Jalapeño Pepper, thinly sliced into rings
each
Cilantro, stemmed and chopped
cups
1. Prepare Chicken Stock
Pour the chicken stock into a large pan or pot, whisk in the salt and hawaij until well combined. Set the pot over medium-high heat and bring the mixture to a gentle boil.
2. Poach the Chicken
Season the chicken breasts with salt and gently place them into the boiling stock. Let the stock return to a boil, then remove the pan from heat, cover with a lid, and let the chicken poach for about 25 minutes.
3. Prepare the Accompaniments
Slice the ripe avocado and arrange it with slices of beefsteak tomato on a large serving platter. After poaching, transfer the chicken breasts to the platter.
4. Finish and Serve
Drizzle Green Tehina over the chicken, avocado, and tomato. Sprinkle with thinly sliced pepper rings and garnish with chopped cilantro before serving.
Toast spices lightly before grinding to intensify flavors.
Start with cold water and gently simmer to avoid toughening the meat.
Slice chicken thinly, layer with avocado, and drizzle with tehina sauce.
Use high-quality tahini and balance acidity with lemon juice for a smooth texture.
Add a squeeze of lemon or lime and a sprinkle of sumac or za'atar before serving.
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