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About the Dish

  • Chicken Thighs, Boneless Skinless

    Chicken Thighs, Boneless Skinless

  • Lemon

    Lemon

  • Garlic

    Garlic

  • Tahini

    Tahini

  • Edward & Sons Not Chick'n Bouillon Cube

    Edward & Sons Not Chick'n Bouillon Cube

  • Spinach

    Spinach

  • Chickpeas

    Chickpeas

  • Bragg Liquid Aminos

    Bragg Liquid Aminos

  • Parsley

    Parsley

METHOD

1
MISE EN PLACE • Zest, halve and juice lemon. • Peel and mince garlic. • Chop spinach. • Pick and chop parsley leaves.
2
Season chicken with 1/4 teaspoon kosher salt and lemon zest.
3
• Place a skillet over medium-high heat. Add 1 teaspoon olive oil. When oil is hot, add chicken. Cook until brown on bottom, 3-4 minutes. • Flip, and cook until opaque throughout, 2-3 minutes. • Transfer to a cutting board. When cool, chop into bite-size pieces.
4
• Place a saucepot over medium heat. Add 1 tablespoon olive oil in sauce pot. Add garlic. Cook, stirring, until fragrant, 30-60 seconds. • Reduce heat to low. Stir in tahini. • Add bouillon cube and 2 cups water. • When liquid boils, add spinach, chickpeas and Bragg Liquid Aminos. Cook 3 minutes.
5
Stir in chicken. Season to taste with lemon juice, kosher salt and pepper.
6
• Divide soup between bowls. • Top with parsley, and enjoy!