{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


I am also sharing this at

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From Selma’s Table: Extraordinary Roasted Chicken, Potatoes and Chickpeas

Chicken thighs, chickpeas and potatoes marinated for 24 hours in amazing ingredients. Baked the next day until crisp. Fabulously delicious that you’d love to polish off everything. 

Selma has been famous not only in the WordPress community, but also in other food sites. Her take on Elaine’s recipe made her won at Food52 and everyone talked about that. Her take includes chicken thighs. Did someone said chicken thighs? Get out of the way and I’m coming, baby! 😀

Extraordinary Roasted Chicken, Potatoes and Chickpeas - The Not So Creative Cook 3

I loved Elaine’s recipe so I know loved this, too. When this won at Food52, I thought ‘Oh wow! Elaine must have done an amazing job. This is a must try. The way Selma described the dish, this must be really awesome.’

I was expecting to eat the dish alone so I used only three chicken thighs which I also expect that could last for two sittings. I made the dish around mid-morning and I should have finished the whole dish if my cousin didn’t tell me to save some for her. When she arrived from work, she was surprised when it’s almost gone. What else would she expect me to do? 😛

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It’s amazing how tender the chicken thighs were and how super tasty this was. I honestly regret why I didn’t get myself another batch of chicken thighs. Oh, well! You can’t expect amazing food to stay too long.

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Extraordinary Roasted Chicken, Potatoes and Chickpeas

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients:

  • 400 g can of chickpeas, rinsed and drained
  • 400 g floury potatoes, washed, peeled and cut into chunks
  • 1 whole head of garlic, cloves separated
  • 4 chicken thighs,  bone-in, skin-on

Marinade

  • 1 tbsp olive oil
  • 4 tbsp freshly squeezed lemon juice
  • 1 ½  tsp brown sugar
  • 1 tbsp yogurt
  • 1 tbsp mayonnaise
  • 1 tbsp harissa paste
  • ½ tsp chilli flakes
  • 1 tbsp tomato paste
  • 1 tbsp soy sauce
  • Salt and pepper, to taste

Instructions:

  1. Mix all the ingredients for the marinade. Set aside.
  2. Place the chicken thighs, chickpeas and potatoes in a ziplock bag or shallow container. Add in the marinade mix and combine well. Tightly cover the dish  or tightly close the ziplock bag. Place it in the fridge for 24 hours. Try mixing it whenever you open the fridge. (I did kept mine in a disposable container and made ‘shake shake shake’ whenever I open the fridge 😀 )
  3. Next day: preheat your oven to 375 F. Transfer the marinated chicken and veggies into a baking dish and cover with aluminum foil. Bake for about 1 hour. Remove the aluminum foil and bake uncovered for another 15 minutes or until the crips and lovely golden brown.

See Selma’s recipe here: Extraordinary Roasted Chicken, Potatoes and Chickpeas by Selma @ Selma’s Table

I hope you try this recipe (if you haven’t) and I am sure you will love this. I promise you that. 🙂

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I am sharing this at Fiesta Friday #84, hosted by the Amazing Angie. Thank you for linking up at last week’s FF when me and Elaine were co-hosts. I hope you do link up this week with Effie and Steffi.

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Before I close this post, I want to share this video. I suddenly remember Selma the moment I heard the song. We miss you, dear friend.

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You can still share your tribute for our darling Selma. The link is permanently open. 

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I am also sharing this at

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Featured at: Fiesta Friday #84

From Selma’s Table: Gorgeous Tiny Cheese Muffins

Selma @ Selma’s Table was one of my first blogging buddies. I found her full of encouraging and supportive words. Selma not only shared her recipes, but she shared lots of love and support to each and every one of us. Her passing is such a difficult thing for us to take. I don’t even know if we’ll get used to it. It’s just too much to take. I didn’t know that you’d terribly miss someone you didn’t even met or didn’t even talked to (verbally). I didn’t know that you’d spend lots of tears for the same person.

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It’s been a long time since I wanted to make something from her recipes, but for one reason or another, it kept on delaying. Just few weeks ago, I was planning to make two of her recipes for my Versions & Verdicts series and I was so much excited for her to see it and know what she thinks. This only made me regret for not making them sooner.

For my first version from Selma’s Table (or should I also call her recipes ‘The Best of Selma’s Table), I made her Gorgeous Tiny Cheese Muffins – they are very cute and very easy to make.

Gorgeous Tiny Cheese Muffins - The Not So Creative Cook

Other than that, they are very good for lunch boxes and they are delicious. I just got very excited with Parmigiano, so I overtopped them with it, forgetting how salty it is. Nonetheless, they are a hit inside my tummy. Thank you, Selma.

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This can also be chopped and added to omelet with veggies. Also, this can be slightly toasted and added to soups – tomato soup will be the best.

Since, I did not change anything apart from using spring onions instead of parsley and completely forgot that I needed parmesan instead of parmigiano cheese, I am directing you to Selma’s post.

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To join in Selma’s Tribute, there are no strict rules, but it will be nice to note the following:

  • You can post anything – letter, poem, stories RELATING TO SELMA.
  • Your version of Selma’s recipes.
  • A recipe SPECIALLY MADE FOR SELMA, or with SELMA IN MIND. For instance, I know Selma loves sourdough bread – I will make a sourdough bread because it reminds me of her.
  • It can also be an ingredient(s) that reminds you of Selma – sourdough starter? Yeah, something like that.
  • All posts must be linked back to Selma’s Table.

You can link up your posts on Angie’s Fiesta Friday, Elaine’s Food Bod, Sue’s Birgerbird and here on The Not So Creative Cook (link below).



Aside from re-creating Selma’s recipes, I have also created a page for my letters to Selma, you might want to take a look.

Letters to Selma

I have also created a badge that can be found in my sidebar which directs readers to Selma’s Table. You can grab it and place it on your sidebar or anywhere you want to place it, if you desire to.

The best of Selma's Table

Thank you so much for spending time with me today.

PS: Whether you know Selma or not, I am asking for at least one minute of your time to offer a prayer for her and for her loved ones she left behind.

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A Special Fiesta Friday Tribute to Selma

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As posted by Angie @ Fiesta Friday:

Some of you have heard of the unbearable news. Nonetheless to the rest who haven’t, it’s no less painful for us to be the bearers of the sad news of a dear friend’s passing. Selma of Selma’s Table, whom we have the honor of calling a sister in spirit, passed away on Saturday July 4th, after losing her battle with cancer.

In losing Selma, we at Fiesta Friday have lost an encouraging supporter and co-host, a loyal advocate, and a true friend who was generous with her time and knowledge.

Selma touched many lives. We know you share the same sentiments about her. We understand that you, too, want to show your appreciation for all that Selma had brought to our community as a whole and to your blogging experience personally.

So amidst our collective grief, but with love and deep admiration, we would like to dedicate a special Fiesta Friday in her honor. We are celebrating Selma, her life and her talents as a writer, a cook, a photographer, and a stylist in a Special Fiesta Friday.

GUIDELINES

WHAT? It’s a Selma Fiesta. Create a post with Selma in mind.

*Your post can be an anecdote, a poem, or story about or related to Selma.

*Your post can also be about a dish or two that you create using Selma’s recipes.

*Your post can be about a dish/recipe that you create and dedicate to Selma.

*All posts must be linked to Selma’s blog, Selma’s Table.

*You can link as many posts as you like, as long as they’re all Selma-themed and dedicated in her memory.

WHEN? It starts now and it will stay open until everyone has the chance to participate and honor Selma.

WHERE? Fiesta Friday Tribute to Selma is hosted on FiestaFriday.net, as well as on my blog, The Not So Creative Cook, and birgerbird. There will be a link prompt on all 4 blogs.

Link your tribute to Selma. Share with us how or what you do to honor her.”

Please add your link by clicking the ‘Add Your Link’ text below.

Add Your Link

I will publish mine soon. Thank you all so much!!