CHICKEN AND TAHINI RECIPES RECIPES

Name: Tahini Chicken
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 3/4 cup fat-free chicken broth; 1/4 cup tahini; 2 tablespoons soy sauce; 1 tablespoon honey; 1 clove garlic, minced; 2 teaspoons grated fresh ginger; 1 teaspoon hot pepper sauce; 2 cups cubed cooked chicken breasts; 4 cups cooked brown rice

TAHINI CHICKEN RECIPE - FOOD.COM

Tahini Chicken Recipe - Food.com image

This is a great change of pace using leftover chicken. From Prevention's Quick & Healthy Family Favorites Cookbook. Can also be served over couscous.

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3/4 cup fat-free chicken broth
1/4 cup tahini
2 tablespoons soy sauce
1 tablespoon honey
1 clove garlic, minced
2 teaspoons grated fresh ginger
1 teaspoon hot pepper sauce
2 cups cubed cooked chicken breasts
4 cups cooked brown rice

Steps:

Bring the broth to a boil in a 2 quart saucepan over medium heat.
Reduce heat to low.
Whisk in tahini, soy sauce, honey, garlic, ginger, and hot-pepper sauce until smooth.
Stir in the chicken and heat through.
Serve over rice.

Nutrition Facts : Calories 466.1, FatContent 14.3, SaturatedFatContent 2.9, CholesterolContent 58.8, SodiumContent 689, CarbohydrateContent 55.1, FiberContent 5, SugarContent 4.5, ProteinContent 29.2

ROAST CHICKEN AND VEGETABLES WITH TAHINI RECIPE - NYT COOKI…

Roast Chicken and Vegetables With Tahini Recipe - NYT Cooki… image

This comforting but peppy chicken-and-vegetable combo accommodates any root vegetables that you like or need to use up. Roast them alongside morsels of boneless chicken thighs that have been tossed with ginger, dill and citrus zest. What comes out of the oven needs just a drizzle of straight-from-the-jar tahini: It is nutty, creamy and a great counterpart to sweet root vegetables, for those times you just don’t feel like making a sauce. Finish with more herbs and maybe a scattering of red-pepper flakes and sesame seeds, then pile the mixture over whole grains, a salad or sautéed greens, or into a pita. For a vegetarian version, swap the chicken for chickpeas, extra-firm tofu or tempeh.

Provided by Ali Slagle

Total Time 45 minutes

Yield 2 to 4 servings

Number Of Ingredients 10

Ingredients

1 1/2 to 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
2 tablespoons grated ginger (from a 3-inch root)
1/4 cup coarsely chopped dill or cilantro leaves and stems
1 tablespoon lime or lemon zest (from 1 to 2 fruits)
5 cups 1/2-inch-diced root vegetables (about 1 1/2 pounds, peeled if desired), such as parsnips, sweet potatoes, carrots, yellow beets, turnips and celery roots
2 tablespoons extra-virgin olive oil or melted coconut oil
Kosher salt (Diamond Crystal)
Black pepper
3 tablespoons tahini, well-stirred
Red-pepper flakes and toasted sesame seeds (optional), for serving

Steps:

Heat the oven to 425 degrees with a rack in the lower third of the oven. On a sheet pan, combine the chicken, ginger and 2 tablespoons of the chopped dill. Sprinkle about 1 tablespoon lime zest over the mixture, then toss with your hands to combine. Add the root vegetables, olive oil, 2 teaspoons salt and a few generous grinds of pepper. Toss to coat, then arrange in an even layer.
Roast until the vegetables are soft and caramelized and the chicken is cooked through, 30 to 35 minutes. (Check the mixture halfway through cooking; if some vegetables are browning too quickly, give them a stir.) If you want the chicken more browned, run the pan under the broiler for a few minutes.
Drizzle the tahini over the sheet pan and let sit, 2 to 3 minutes. Sprinkle with the remaining dill, as well as the red-pepper flakes and sesame seeds as desired. Cut one of the limes into wedges for squeezing over. (Refrigerate the other for another use.)

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TAHINI CHICKEN RECIPE - FOOD.COM

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