SEARED CHICKEN BREASTS WITH TAHINI-YOGURT SAUCE

SEARED CHICKEN BREASTS WITH TAHINI-YOGURT SAUCE image

Yield 4 people

Number Of Ingredients 16

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5 tablespoons olive oil
1 medium yellow onion, grated
1½ teaspoons tomato paste
1½ teaspoons water, plus more for soaking
1½ teaspoons cumin seeds, coarsely ground
2 boneless, skinless chicken breasts, halved crosswise
1 teaspoon minced garlic
2 teaspoons lemon juice
¼ cup Greek yogurt
¼ cup tahini
Salt
2 tablespoons dried currants
2 tablespoons dried cherries
¼ cup shelled pistachios, lightly toasted and coarsely chopped
¼ cup pine nuts, lightly toasted and coarsely chopped
3 tablespoons chopped cilantro

Steps:

1. In a large bowl, combine 1 tablespoon oil with onions, tomato paste, 1½ teaspoons water and cumin. Add chicken, toss to coat and let marinate 10 minutes. In a small bowl, combine garlic with lemon juice and let marinate 10 minutes. Whisk yogurt, 1 tablespoon oil and tahini into marinated garlic until smooth. Season with salt. 2. In a second small bowl, soak dried fruits in hot water until swollen, 3 minutes. Drain fruit and wipe bowl clean. Return fruit to bowl and stir in nuts, 1 tablespoon oil and cilantro. 3. Brush marinade off chicken and season with salt. Slick a large pan with remaining oil and set over medium-high heat. Once oil is hot, sear chicken until golden and cooked through, about 5 minutes per side. To serve, place dollops of yogurt on four plates, top with chicken and spoon nut-fruit mixture over top.