We've used chicken in this recipe but the marinade works well with lamb and white fish such as barramundi and blue eye.
2 tbsp honey
½ tsp cayenne pepper
2 tbsp extra-virgin olive oil
1 tsp ground cumin
½ tsp ground cinnamon
Salt and pepper
6 chicken thighs, boned and skinned
¼ cup chopped mint
¼ cup chopped parsley
4 slices sourdough, grilled or toasted
2 handfuls rocket, picked and washed
Mix tahini, honey, cayenne, olive oil, cumin, cinnamon, salt, pepper and chicken in a bowl and leave to marinate for one hour or overnight. Heat a non-stick frying pan and fry chicken on both sides for three to four minutes or until golden and cooked through. Remove from pan and slice each thigh into three pieces. Toss with mint and parsley, serve with bread and rocket.