Bart's Recipes
Preheat the oven to 200 degrees Celsius. Slice the carrots into thin, even strips. Toss the carrots in a bowl with the olive oil and ras el hanout spice blend. Spread the pieces evenly over a baking sheet or baking dish.
Roast the carrots for about 25 minutes in the preheated oven until tender. Meanwhile, season the chicken fillet with a pinch of salt and pepper. Heat a frying pan and cook the chicken fillet on both sides until golden brown and cooked through.
Stir the tahini, juice of half a lemon and water in a small bowl until a smooth dressing forms. Finely chop the fresh parsley. Remove the cooked chicken fillet from the pan and slice it diagonally.
Arrange the roasted carrots on a plate and place the chicken slices on top. Pour the tahini dressing directly over the meat and vegetables. Finally, sprinkle the finely chopped parsley and sesame seeds over the dish.
