{From Selma’s Table} Garlicky Tahini Chicken

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I’ve been in-love with tahini sauce for quite a while now. It’s like I can put the sauce in everything I eat. My colleague even calls tahini sauce “my milk” because I usually drink the remaining sauce whenever she brings one with falafel. Lately, I’ve been making tahini sauce like crazy. I always bring it at my workplace and put in my sandwiches. The last time I made one, I also added harissa and it was amazing.

From the time I laid eyes on tahini sauce, I never stopped dreaming on making Selma’s Garlicky Tahini Chicken. I imagined how good it could be. It took me too long to make it as I want to make my own tortillas to go with the chicken. Then my bonding with the kitchen was taken away by the boss, so I did not have enough time to cook something that will take too much of my energy (e.g. kneading). So I delayed the whole thing only to find out that I really can’t make tortillas… instead, I made Pan De Sal.

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I cannot believe that Selma has been gone for over a year now, but how amazing that she left something for us… like her recipes and optimism.

Selma used slow cooker to make this, but I used the oven… and it came out perfectly delicious! Imagine a tahini sauce with fall-off-the-bone chicken thighs. This can be enjoyed with tortillas or any kind of unfilled bread. I bet this will also be great with sour cream.

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I wanna tell you a secret… I finished the whole thing all by myself. 😀

But be happy, my friends at Fiesta Friday #139 as I have made a new batch especially for you. 😀 Thanks to our ladies, Angie, Antonia and Sandhya. 🙂

Garlicky Tahini Chicken

Ingredients:

  • 6 chicken thighs, on the bone and skins removed
  • 12 cloves of garlic, unpeeled
  • 4 tbsp tahini mixed with 6 tbsp water
  • 2 tbsp freshly squeezed lemon juice
  • 2 tsp sumac
  • 1 tsp paprika
  • salt and pepper, to taste
  • Fresh coriander leaves, roughly chopped, for garnish

Instructions:

  1. In a small pan, add water. When the water boils, add in unpeeled garlic and simmer for 15 minutes. Drain and remove skins when enough to handle.
  2. Score the chicken meat. Place chicken in a baking pan or oven bags. Set aside.
  3. In a small food processor or blender, combine peeled (soft) garlic, tahini-water mixture, lemon juice, sumac, paprika, salt and pepper. Do a taste test and adjust accordingly.
  4. Pour in the marinade over the chicken pieces, making sure to coat every piece of chicken very well.
  5. Place in the fridge overnight to absorb the flavors.
  6. Next day: preheat the oven to 325 F. Cover the baking pan with aluminum foil and bake the chicken for 45 minutes.

Notes:

To serve: This can be served with tortillas along with sour cream (or tzatziki), lettuce and condiment like harissa. I just polished off my plate with my homemade Pan De Sal and it was absolutely perfect! I did not share! 😀

To cook in slow cooker: click the link below

Source recipe: Garlicky Tahini Chicken by Selma’s Table


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