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Spicy Tahini Chicken with Basmati Rice, Spinach and Mushrooms

  • Author: Somi Igbene PhD ANutr
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: Serves 1


This flavourful low glycaemic and blood-sugar friendly meal will nourish and keep you satisfied.



40g basmati rice

For the chicken

130g chicken, diced

1 teaspoon tahini paste

1 teaspoon chipotle paste

1 teaspoon olive oil

1 teaspoon honey

1 garlic clove, finely minced

1 chicken bouillon cube

1 tablespoon chopped coriander

¼ teaspoon ground cumin

For the vegetables

200g spinach

100g mushrooms sliced

1 garlic clove

Pinch of salt and pepper to taste


Cook basmati rice according to instructions on the package and keep warm

Combine tahini, chipotle paste and cumin with a small splash of water and set aside. Heat olive oil in a large saucepan, then add chicken. Fry for around 4 minutes until it starts to brown, then add garlic. Fry for one minute without burning, then add the tahini mixture. Toss evenly to coat, then add bouillon and around 150ml of water. Season with pepper if needed, then cook on a simmer for three minutes. Take the pan off the heat, add coriander, and stir.

Heat a non-stick pan over high heat. Fry mushrooms without turning until all the moisture evaporates and it browns. Set aside. Wipe the pan, then add around ¼ teaspoon of olive oil to the same pan. Fry garlic for 30 seconds, add spinach and season with a pinch of salt and pepper. Take the pan off the heat once the spinach wilts.

Serve tahini chicken over basmati rice with spinach and mushrooms. Garnish with extra chopped coriander and chilli flakes if you desire.


  • Serving Size: Per Serving
  • Calories: 449
  • Sugar: 4.3g
  • Sodium: 239mg
  • Fat: 11.6g
  • Saturated Fat: 1.8g
  • Unsaturated Fat: 8.4g
  • Trans Fat: 0.01
  • Carbohydrates: 37.7g
  • Fiber: 4.4g
  • Protein: 43g
  • Cholesterol: 91mg

Keywords: tahini, chicken, low glycaemic, blood sugar-friendly

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