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1
Squeeze the juice from 1 lemon, peel and crush the garlic, peel and grate the onion; and mix the chopped herbs - parsley, mint and coriander - together so that they are well combined.
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2
Mix the oil (150ml = a generous 1/2 cup), lemon juice, garlic, onion and two tablespoons of the herbs together; stir in the paprika and cumin; place the chicken in a shallow dish, pour the oil mixture over the chicken and turn, to coat, and marinate for 30 minutes.
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3
Heat the remaining oil with the unsalted butter in a non-stick pan.
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4
Remove the oil from the marinade and reserve half of the marinade.
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5
Saute the chicken for 40-50 minutes, turning occasionally, until golden brown and cooked right through.
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6
Cut the remaining lemon into wedges, halve the olives, and add both to the pan with the reserved marinade, and cook for 2-3 minutes, or until the lemon wedges start to change colour.
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7
Mix the tahini and the remaining herbs.
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8
Divide the chicken between 4 warm plates, and serve with the tahini/herb mixture garnished with parsley and paprika.
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9
Variation: If you cannot find tahini, use hummus mixed with 1-2 tablespoons of olive oil or lemon juice.
