Tahini is an ingredient in my pantry that goes unused for weeks yet it’s such a fantastic addition to your arsenal of ingredients. In this recipe, tahini not only adds flavor to the chicken but it keeps the chicken incredibly tender and allows the chicken to have the most beautiful grill marks from the grill. If you’re unsure of what tahini is, the best way to describe it is the same way peanuts become peanut butter – sesame seeds become tahini.
The chicken can be marinated for up to overnight (or as little as 8 hours) so I prepped this the evening before we would be eating this particular dinner. The marinade is a mixture of tahini (that is well stirred), parsley, olive oil, water, rosemary, lemon zest, lemon juice, crushed red pepper, garlic and grated shallot. Before adding the chicken, reserve some of the marinade that will be used as a sauce when serving.
While Big Guy grilled the chicken, I prepped the rice and cucumber-tomato salad. The salad is insanely easy to throw together. Simple mix together chopped cucumber, chopped tomato and chopped parsley with lemon juice, olive oil and salt.
Serve the grilled chicken over a bed of rice and a size of salad with a little more of the tahini marinade on top.
The chicken cuts like butter and does not have an overwhelming sesame flavor. So many fresh flavors on the plate while be filling and healthy. This is a must-try recipe if you’re in a chicken-rut.
OH, and if you don’t have tahini in your pantry – I recommend going to Trader Joe’s if possible – incredibly affordable and excellent flavor.
If you’re in a dinner rut you must try these stuffed sweet potatoes. So many flavors and textures. This recipe was in a recent issue of Cooking Light in a section that focused on the use of “tahini,” a rich sesame seed “butter” that can be used in everything from savory soups to desserts. I’ve found that Trader Joes has the best tahini for the price but you can find it at Harris Teeter and some other local grocery stores.
The most time consuming part of the recipe is baking the sweet potatoes but once their in the oven, you can forget about them for an hour. Pierce the potatoes with a knife or fork and rub with a little oil before baking at 400 degrees.
Once the potatoes are baked, remove from the oven and let them rest (and cool!) a little bit. Now it’s time to roast your chickpeas. Rinse and drain the beans before tossing with sesame oil, garlic powder, ground ginger, and salt. Roast for 30 minutes, stirring every 10 minutes.
While the chickpeas roasted, prep your sauces. The tahini sauce is made with tahini (make sure to stir it really well), spicy fresh ginger, garlic and rice vinegar. It is thinned out a bit with the addition of warm water. Whisk until creamy and smooth. The other “sauce” is simply Sriracha mixed with a little water.
To serve, halve the potatoes and score with a knife. Top with the tahini sauce and a sprinkle of salt. Add the roasted chickpeas and then top with a little more tahini and some of the spicy Sriracha mixture.
Incredibly delicious. Incredibly healthy. Incredible filling. This recipe is gluten-free, dairy-free and perfect for any night of the week.