TAHINI CHICKEN
The key ingredient, tahini, is a sesame paste available in Asian stores, but recently has been seen in major grocery chains. It tastes like a mix of Asian and Mediterranean, close to a peanut sauce satay but made from sesame. It's quick, tasty, and out of the ordinary. Serve over couscous or noodles.
Provided by Elaine Geiger
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 20m
Yield 2
Number Of Ingredients 11
Steps:
- Bring water and bouillon cube to a boil in a pot until bouillon is dissolved; decrease heat to low. Whisk tahini, soy sauce, honey, garlic, and ginger into bouillon mixture until smooth. Keep sauce warm over low heat.
- Heat butter in a skillet over medium heat; cook and stir chicken until no longer pink in the center, 5 to 10 minutes.
- Whisk flour into tahini sauce until thickened, 2 to 3 minutes. Add cooked chicken to tahini sauce and toss to coat.
Nutrition Facts : Calories 423.7 calories, Carbohydrate 23.9 g, Cholesterol 76.9 mg, Fat 22.4 g, Fiber 3.4 g, Protein 33.9 g, SaturatedFat 5.3 g, Sodium 1618.6 mg, Sugar 9.1 g
TAHINI CHICKEN TRAYBAKE
Yield 4
Number Of Ingredients 1
Steps:
- 1. Season the chicken thighs. In a large mixing bowl, whisk 2 tbsp tahini together with the garlic, paprika, cumin, lemon juice and oil. Coat the chicken thighs in this mixture, cover and leave to marinate in the fridge for at least 1 hour, or up to 4 hours. 2. Preheat the oven to 200oC, gas mark 6. Arrange the chicken thighs in a roasting tin in an even layer and roast for 30-35 minutes, until the chicken is cooked through, the juices run clear and there is no pink meat remaining. Meanwhile, put the remaining tahini in a small bowl and whisk in 60-100ml water (depending on the thickness of the tahini) mixing until smooth and the consistency of double cream. Season with a good pinch of salt and set aside. 3. Remove the chicken from the oven and rest for at least 5 minutes before serving with the tahini sauce, lemon wedges and some hot sauce or chilli, if liked.
Nutrition Facts : Nutritional Info Typical values per serving Energy 2,743kJ 661kcals Fat 53g Saturated Fat 11g Carbohydrate 1.5g Sugars 1.1g Protein 43g Salt 0.4g Fibre 3.2g gluten free Click here for more information about health and nutrition
CHOCOLATE TAHINI TRAYBAKE
Try this tahini-flavoured twist on the classic brownie, full of nuts and dried fruit. They're even more delicious served warm with vanilla ice cream
Provided by Janette White
Categories Dessert
Time 55m
Yield Cuts into 12
Number Of Ingredients 10
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter a 20cm square tin and line with baking parchment. Melt the chocolate in a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn't touch the water. Remove from the heat and leave to cool slightly. Or, do this in 20-second bursts in the microwave.
- Mix the flour and baking powder together in a medium bowl, then stir in the walnuts, dried fruit and a pinch of salt. Beat the butter and brown sugar together in a separate bowl until light and fluffy using an electric whisk. Beat in the eggs, one at a time, adding 1 tbsp of the flour mix with each addition to stop the wet ingredients from curdling.
- Beat the cooled melted chocolate into the wet ingredients until fully incorporated. Mix in the tahini, then gently fold in all of the flour mixture, being careful not to knock out the air.
- Tip the batter into the tin, level with a spatula and bake for 30-35 mins, or until set with a definite wobble in the middle. Leave to cool for 20 mins in the tin. Lift out of the tin onto a wire rack using the parchment to help and leave to cool completely (the brownie will firm up as it cools). Cut into 12 squares and serve with ice cream, if you like. Will keep in an airtight container for three days.
Nutrition Facts : Calories 311 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
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