Heat a little olive oil in a frying pan, add the chicken and, when browned, add all the vegetables except the tomatoes. When the chicken is cooked add the herbs and tomatoes and mix.
For the tahini sauce, take 1 crushed clove of garlic, 150g (5½ oz) tahini paste, 2 tsp white wine vinegar, the juice of a lemon, ½ tsp ground cumin, 2 tbsp chopped parsley and a pinch of smoked paprika.
Combine the garlic, tahini and vinegar in a bowl then whisk in the lemon juice and 125ml of water to create a creamy sauce. Stir in the cumin and parsley, season with salt and pepper and sprinkle over a little paprika.
Serve the chicken with warm pitta bread and a drizzle of tahini sauce.
With food like this in Liverpool, who needs Sharm el Sheikh anyway?
* Sheila Benson and Sean Millar are at The Side Door, 29a Hope Street, Liverpool. Tel: 0151 707 7888.