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Tahini Chicken Thighs with Tomato Cucumber Salad

Chicken marinated in tanini, fresh herbs, lemon, and garlic then roasted. Served with a lemon-herb Mediterranean salad.
Tahini Chicken Thighs with Tomato Cucumber Salad

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Servings: 4
Total Time: Active: 30 minutes Inactive: 9 hours
Recipe by: Rae

Ingredients

2 TBSP olive oil
2 TBSP fresh squeezed lemon juice
2 tsp lemon zest
1 TBSP chopped fresh parley
1 TBSP chopped fresh dill
1 TBSP chopped fresh oregano
1 shallot, peeled and chopped finely
3 cloves garlic, peeled and chopped finely
1/4 tsp red pepper flakes
1 cup tahini paste
4 chicken thigh, bone in with skin
1 tsp kosher salt
1/2 tsp sesame seeds
SALAD:
1 cup large chopped tomatoes
1 cup large chopped cucumbers
1 1/2 tsp lemon juice
1 TBSP olive oil
1/4 tsp kosher salt
dash pepper
1/4 tsp chopped fresh oregano
1/4 tsp chopped fresh mint
1 tsp chopped parsley

Directions

1. In a food processor combine the olive oil, lemon juice, zest, parsley, dill, oregano, shallot, garlic, and red pepper flakes and puree. Pour into a bowl and add stir in the tahini until smooth. Pour this over the chicken and marinate in the fridge for at least 8 hours.

2. Heat the oven to 425 degrees F. Season the thighs with salt and pepper and sprinkle with the sesame seeds. Place them skin side up in a 9 x 9 baking dish and cook, uncovered, until chicken reaches an internal temperature of 170 degrees F and the skin is crispy, about 45 minutes.

3. In the meantime in a large bowl make the salad by tossing the tomatoes, cucumbers, lemon juice, olive oil, salt, pepper, oregano, mint, and parsley. Cover and refrigerate until ready to serve.

4. Allow the chicken to rest for 10 minutes and then serve with the salad.




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