Chicken Recipes Using Tahini

Healthy Chicken & Broccoli Stirfry with Tahini Sauce

WebMar 18, 2022 · Instructions. Whisk maple syrup, tahini, tamari or soy sauce, cornstarch and salt in a small bowl and set aside. Heat wok or large …

1. Whisk maple syrup, tahini, tamari or soy sauce, cornstarch and salt in a small bowl and set aside. 2. Heat wok or large skillet over high heat. Add 2 teaspoons oil and swirl to coat wok or bottom of skillet. Add chicken, sprinkle with pepper and cook, turning once or twice until browned, 5 to 6 minutes. Note* the chicken will not be fully cooked and will continue cooking in the sauce in step 4. Remove the chicken to a plate. 3. Add the remaining 2 teaspoons canola to the skillet, followed by the scallion whites and ginger. Cook, stirring until fragrant, 15 to 30 seconds. Add broth and bring to a simmer, scraping up any browned bits. Add broccoli and carrots, cover and simmer, stirring once or twice until the broccoli is bright green and the vegetables are still crisp but starting to soften slightly, 4 to 5 minutes.
2. 4. Stir sauce, the chicken and any accumulated juices from the plate into the vegetables and continue cooking, stirring often until the chicken is cooked through and the sauce is thickened, 4 to 5 minutes. Stir in reserved scallion greens, lime juice and sesame seeds.

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One Pan Tahini Chicken with Brussels Sprouts and …

WebApr 16, 2020 · Instructions. Whisk together the chicken broth, tahini, and lemon juice until well combined and the mixture is smooth. Set aside. …

Rating: 4.4/5(17)
1. Whisk together the chicken broth, tahini, and lemon juice until well combined and the mixture is smooth. Set aside
2. Preheat oven to 425 °F and preheat a cast iron skillet over medium-high heat.
3. Season the chicken thighs with salt and pepper and cover with za'atar on both sides. Add 2 tablespoons of oilve oil to the hot pan and cook the chicken, skin side down, for 5 minutes, until the skin is crispy and lightly golden in color. Flip and cook on the underside for an additional 3 minutes. Remove to a plate.
4. Add the cut potatoes to the skillet and cook for 5 minutes, until skin starts to wrinkle and darken in spots. Add the red pepper and garlic cloves and saute for an additional minute. Remove the skillet from the heat and add the Brussels sprouts, cut side down against the surface of the pan, arranging around the potatoes. Place the chicken thighs back into the skillet on top of the vegetables, skin side up.

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Middle EasternInspired Chicken with Tahini Sauce Recipe

WebJun 27, 2017 · Directions. In a large bowl, whisk 1 cup of the yogurt with the cider vinegar, 2 tablespoons of the lemon juice, two-thirds of the minced garlic cloves, 1 teaspoon of salt, …

1. In a large bowl, whisk 1 cup of the yogurt with the cider vinegar, 2 tablespoons of the lemon juice, two-thirds of the minced garlic cloves, 1 teaspoon of salt, 1 teaspoon of black pepper, the cardamom and cayenne. Add the chicken breasts and turn to coat. Cover and refrigerate for 4 hours.
2. Meanwhile, in a small bowl, whisk the tahini paste with the remaining minced garlic and 3 tablespoons each of yogurt and lemon juice. Season with salt and pepper.
3. Light a grill or heat a grill pan. Brush the grill grates or the pan with the canola oil. Remove the chicken from the marinade and shake off any excess. Grill the chicken breasts over moderate heat, turning once, until they are browned and cooked through, about 15 minutes. Transfer the chicken breasts to a cutting board and let them rest for 5 minutes. Slice the chicken into strips and serve with the tahini sauce.

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