SKILLET CHICKEN AND GREEN BEANS WITH LEMON-TAHINI SAUCE RECIPE

Skillet Chicken and Green Beans with Lemon-Tahini Sauce Recipe image

Provided by charlotteh371

Number Of Ingredients 12

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8 boneless, skinless chicken thighs
Coarse salt and freshly ground black pepper
1 tablespoon ground cumin
2 teaspoons dried thyme, crushed
2 teaspoons paprika
2 tablespoons olive oil
8 ounces green beans, trimmed and halved
4 shallots, peeled and quartered
1 ¼ cups chicken broth
⅓ cup tahini
¼ cup lemon juice
Lemon wedges and/or zest (optional)

Steps:

Season chicken with salt and black pepper. Sprinkle with cumin, thyme, and paprika; rub in with fingers. In a 12-inch skillet heat 2 Tbsp. olive oil over medium-high. Add chicken. Cook 5 to 7 minutes or until wellbrowned, turning once. Transfer to a plate. Return skillet to medium. Add beans, shallots, and 1/2 teaspoon salt. Cook 3 minutes or until shallots are browned and beans soen, stirring occasionally. Return chicken and juices to skillet. Add 1 cup broth. Bring to boiling. Simmer, uncovered, 6 to 8 minutes or until chicken is done (170°F). Using a slotted spoon, transfer chicken and vegetables to a plate. Whisk tahini, remaining 1/4 cup broth, and the lemon juice into liquid in skillet. Season with salt and pepper. Return chicken and vegetables to skillet; heat through. If desired, sprinkle with lemon zest and serve with lemon wedges. Makes 4 servings. Ads will not print with your recipe