Tahini Chicken
Roasted chicken thighs finished under a lemony tahini sauce that browns and bubbles in the oven. The sauce seizes into a paste when the lemon juice hits it and then loosens again with water, which is normal and worth expecting.
- Prep20 min
- Cook50 min
- Total1 h 10 min
- Serves6
AI-generated illustration
Contains:meatnutssesame
Ingredients
Method
- Season the chicken thighs with 1 teaspoon of the salt, the black pepper, cumin, and allspice, and let them sit while the oven heats.
- Toss the sliced onion with the olive oil across the bottom of a baking dish, set the chicken on top skin side up, and roast at 425 degrees F (220 degrees C) for 30 minutes, until the skin has browned and the onions have softened underneath.
- Whisk the tahini with the garlic and lemon juice in a bowl; it will thicken abruptly into a stiff paste, which is the expected reaction.
- Add the water a few tablespoons at a time, whisking, until the sauce loosens into a pourable cream about the consistency of heavy cream, then stir in the remaining 1/2 teaspoon salt.
- Pour the sauce around and over the chicken and return the dish to the oven for 15 to 20 minutes, until the sauce is bubbling with browned patches and the thighs register 175 degrees F (79 degrees C).
- Scatter the parsley, toasted pine nuts, and sumac over the top and serve with rice or flatbread to catch the sauce.
Notes
- Stir the tahini jar thoroughly before measuring; the oil separates and the paste at the bottom behaves completely differently.
