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Middle Eastern Tahini Chicken

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This easy one-pan chicken dish is inspired by Middle Eastern flavors. It uses tahini (a sesame-based spread), chickpeas (garbanzo beans), and dates - all hallmarks of Middle Eastern cuisine. This dish can be served with warmed-up flatbread, such as pita bread. This hearty dish makes a great weekday meal for a busy evening, as it only takes around an hour to prepare.

Prep Time 55 minutes

Serves: 4

Difficulty Level: Low

Middle Eastern Tahini Chicken

Ingredients for Tahini Chicken:

Olive oil - as needed

Tahini - 2 tbsp, 1 tbsp

Sweet paprika - 2 tsp.

Cumin - 2 tsp.

Boneless chicken - 2 lbs. (cut into bite-sized cubes)

Honey - 1 tbsp.

Hot water - 3 tbsp.

Salt and Pepper - to taste

Lemon - 1

Red onion - 1 (thinly sliced)

Canned chickpeas (garbanzo beans) - 1 (15-oz) can (drained and rinsed)

Dates - 8 (pitted and cut into half)

Plain yogurt - 3/4 cup

Red chili - 1 (thinly sliced, optional)

Method of preparing the Tahini Chicken:

Heat oven to 425°F (220°C).
Prepare the tahini rub by stirring together olive oil to taste, 2 tbsp tahini, paprika, and cumin. Pat the chicken dry and add it to the marinade.
In a small jar, combine the hot water and honey. Slice half of the lemon into slices and set the rest aside. Drop the lemon slices in the honey water and let them soak for 10-15 or until they soften a bit. Drain.
In an oven-safe pan, combine 1/2 of the lemon slices, onion, chili, and garbanzo beans (chickpeas). Drizzle with olive oil and season with salt. Top with chicken and the remaining lemon slices.
Place the chicken into the oven for 20-25 minutes. Then add the dates to the chicken and continue roasting for another 10-15 minutes longer.
While the chicken is in the oven, prepare the sauce by mixing the yogurt, 1 tbsp tahini, salt, and juice from the half lemon you have left.
Serve the chicken and beans warm with the tahini and yogurt sauce on the side. You can also enjoy it with some warm flatbread.

Chef's Tip:

For cooking and salads in general, Medjool dates are best.

Source: Food52.com

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