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.
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.
I wanna tell you a secret… I finished the whole thing all by myself. 😀
Garlicky Tahini Chicken
- 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
- 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.
- Score the chicken meat. Place chicken in a baking pan or oven bags. Set aside.
- 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.
- Pour in the marinade over the chicken pieces, making sure to coat every piece of chicken very well.
- Place in the fridge overnight to absorb the flavors.
- Next day: preheat the oven to 325 F. Cover the baking pan with aluminum foil and bake the chicken for 45 minutes.
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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