Best Tahini Chicken Recipes

CHICKEN SHAWARMA WITH TOMATO CUCUMBER RELISH AND TAHINI SAUCE

Steps:

• For the shawarma: Mix the cumin, paprika, allspice, chili powder and garlic together. Place the chicken inside a resealable plastic bag with the olive oil. Add the spice mixture and rub in until fully incorporated. Seal that bag and place it into the refrigerator to marinate for at least 30 minutes.
• Preheat the grill to medium-high heat.
• After marinating, use the skewers to pierce the pieces of chicken through the center. Slide the pieces down leaving enough room for you to hold the skewer, about 3 pieces of chicken per skewer. Continue this process until chicken is all skewered. Sprinkle with salt and place on a hot oiled grill top for 4 minutes per side, or 8 minutes total.
• For the relish: Mix the oil, vinegar, oregano, tomatoes, cucumbers, garlic, lemon juice, onion, parsley and some salt and pepper.
• For the tahini sauce: In a medium bowl, combine the tahini paste, olive oil, lemon juice and 1/4 cup water. Season with salt.
• To serve, fill the pitas with the grilled chicken and serve with the cucumber relish and tahini sauce.

TAHINI CHICKEN

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.

SHAWARMA-SPICED CHICKEN PITA WITH TAHINI-YOGURT SAUCE

Steps:

• Preheat oven to 425°F. Combine cumin, coriander, paprika, cayenne, cinnamon, 2 Tbsp. oil, 3/4 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add chicken and toss to coat. Spread on a rimmed baking sheet and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 12-15 minutes; wrap pitas in foil and warm in oven during the last 5 minutes of cooking.
• Meanwhile, mix yogurt, tahini, garlic, lemon zest, 2 Tbsp. lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper in a medium bowl until incorporated. Fold in 2 Tbsp. dill and 2 Tbsp. mint.
• Toss cucumber, lettuce, tomatoes, onion, remaining 2 Tbsp. lemon juice, 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in another medium bowl.
• Thinly slice chicken. Place 1 warmed pita on each plate and top evenly with chicken and tomato-cucumber salad. Drizzle each pita with 2 Tbsp. tahini-yogurt sauce; top with dill and mint. Serve remaining tahini-yogurt sauce alongside.
• Do Ahead
• Tahini-yogurt sauce can be made 1 day ahead. Cover and chill.

ROAST CHICKEN AND VEGETABLES WITH TAHINI

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.)

ZA'ATAR CHICKEN SALAD WITH LEMON-TAHINI DRESSING

Steps:

• Mix 2 tablespoons lemon juice, olive oil, za'atar, garlic, salt, and pepper together in a gallon-sized plastic zip-top bag. Add chicken tenders and refrigerate, turning occasionally, 30 minutes to 12 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place chicken tenders on the grate, reduce heat to medium, and cover. Grill until an instant-read thermometer inserted into the thickest part of a tender registers 165 degrees F (74 degrees C), 4 to 5 minutes per side.
• Remove chicken from grill and let rest. Prepare the salad in the meantime; place romaine pieces in a large bowl and add tomatoes, bell pepper, cucumber, and carrot.
• Combine lemon zest and juice, tahini, water, garlic, and date in the bowl of a mini food processor or a blender. Pulse several times, adding water by tablespoons if necessary, until desired consistency is achieved. Season with salt and pepper. Pour dressing into the salad bowl and toss.
• Divide salad between plates. Slice each chicken tender crosswise into 1/4-inch slices and place over the salads. Garnish with chives and mint.

CHICKEN AND CELERY SALAD WITH WASABI-TAHINI DRESSING

Steps:

• In a medium pot, cover chicken breasts with about 2 inches of water, and season with 2 tablespoons kosher salt. Bring to a boil over high heat, then simmer on low until the chicken is cooked through, about 20 minutes. Once the chicken is cooked, remove it from the pot and let cool.
• While the chicken cools, make the dressing: In a medium bowl, whisk together lime juice, tahini, wasabi paste, garlic, sugar and 1/4 cup water until smooth. Season to taste with salt.
• Cut celery into 2-inch segments, then cut segments lengthwise into matchsticks and place in a large bowl.
• Using two forks or hands, shred the chicken into bite-size pieces and transfer to the bowl with the celery.
• Pour dressing over the chicken and celery and toss to coat. Top with celery leaves and sesame seeds, and serve with lime wedges.

TURKISH-SPICED CHICKEN KEBABS WITH POMEGRANATE RELISH AND TAHINI YOGURT

Steps:

• For tahini yogurt:
• Combine lemon juice, Baharat Seasoning, and garlic in medium bowl; stir to blend. Let stand 5 minutes. Whisk in yogurt and tahini. Season tahini yogurt to taste with salt. DO AHEAD: Can be made up to 2 hours ahead. Let stand at room temperature.
• For pomegranate relish:
• Mix all ingredients in medium bowl. Season to taste with salt and freshly ground black pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
• For chicken:
• Whisk first 4 ingredients in large bowl. Add chicken. Sprinkle with salt and pepper. Marinate at room temperature at least 1 hour and up to 2 hours.
• Preheat broiler. Thread 6 chicken pieces onto each skewer. Sprinkle with salt and pepper. Place on small rimmed baking sheet. Broil chicken until cooked through, 5 to 6 minutes per side. Arrange kebabs on platter. Serve with tahini yogurt, pomegranate relish, and warm pita breads.

ROAST CHICKEN WITH ASPARAGUS AND TAHINI SAUCE

Steps:

• Put oven racks in middle and lower thirds of oven and preheat oven to 450°F.
• Toss asparagus with 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a 15- by 10-inch shallow baking pan. Roast on bottom rack, shaking pan once or twice, until just tender, about 10 minutes.
• Meanwhile, pat chicken dry and sprinkle all over with 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Heat remaining 2 tablespoons oil in a 12-inch heavy ovenproof skillet (not nonstick) over moderately high heat until hot but not smoking, then brown chicken, turning over once, until golden, about 6 minutes total. Transfer skillet to middle of oven and roast until just cooked through, about 5 minutes.
• While chicken roasts, purée tahini, water, lemon juice, sugar, garlic, and remaining 1/2 teaspoon salt in a blender until smooth, about 1 minute. (Add more water if sauce is too thick.)
• Serve chicken and asparagus drizzled with some of sauce and with remaining sauce on the side.

SPICY CHICKEN BREASTS WITH TAHINI-YOGURT SAUCE

Steps:

• Preheat the oven to 425 degrees.
• Mix 2 tablespoons of the olive oil and the spices in a small bowl. Put the chicken and spices in a mixing bowl and toss. Season with salt and pepper to taste. Put the remaining 2 tablespoons olive oil in an ovenproof skillet over medium heat.
• Brown the chicken 1½ to 2 minutes on the meaty side, then turn and brown for 3 to 4 minutes on the skin side. Pour out any excess oil. Transfer the skillet to the oven and cook for about 30 minutes, or until the chicken is just cooked through. Serve with Tahini-Yogurt Sauce.
• Tahini-Yoghurt Sauce:.
• Mix tahini, yogurt, lemon juice, cilantro, garlic, and honey together in a bowl. Season with salt, pepper, and cayenne to taste. Serve at room temperature. Refrigerate if not using immediately, but this sauce should not be kept more than 24 hours.

TAHINI CHICKEN

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.

TAHINI CHICKEN SALAD

Steps:

• Put oven rack in middle position and preheat oven to 450°F.
• Rub chicken with oil in a shallow baking pan (1 inch deep) and sprinkle with pepper and 1 teaspoon salt. Roast chicken until just cooked through, 40 to 45 minutes.
• While chicken roasts, blend tahini, water, lemon juice, garlic, sugar, and remaining teaspoon salt in a blender until smooth.
• Blanch sugar snaps in a 2-quart saucepan of 1 minute, then drain in a colander. Rinse under cold running water to stop cooking and drain well.
• When chicken is cool enough to handle, remove skin and discard. Remove meat from bones in large pieces, discarding bones, then pull meat into 1/3-inch-wide strips and transfer to a large bowl. Add sugar snaps, bell pepper, and dressing and toss to coat. Sprinkle with sesame seeds.

ZA'ATAR ROAST CHICKEN WITH GREEN TAHINI SAUCE

Steps:

• Green tahini sauce Pulse garlic, parsley, tahini, lemon juice, and 1/2 cup water in a food processor, adding more water if needed, until smooth (sauce should be the consistency of a thin mayonnaise); season with salt.
• Do ahead: Sauce can be made 1 day ahead. Cover and chill.
• Chicken and assembly Preheat oven to 400°. Toss chicken, onions, garlic, lemon, sumac, allspice, cinnamon, broth, and 1/4 cup oil in a large resealable plastic bag; season with salt and pepper. Chill at least 2 hours.
• Place chicken, onions, garlic, and lemon on a rimmed baking sheet, spooning any remaining marinade over and around chicken. Sprinkle with za'atar and roast until chicken is browned and cooked through, 45-55 minutes.
• Meanwhile, melt butter in a small skillet over medium-high heat. Add pine nuts and cook, stirring often, until butter foams, then browns, and nuts are golden brown (be careful not to burn), about 4 minutes; season with salt.
• Slice chicken breasts, if desired. Serve chicken with roasted onion and lemon, topped with pine nuts, with green tahini sauce and lavash.
• Do ahead: Chicken can be marinated 1 day ahead. Keep chilled.

MEDITERRANEAN CITRUS CHICKEN SKEWERS WITH TAHINI SAUCE

Steps:

• For the chicken: In a blender combine the ginger, garlic, teaspoon salt, paprika, lemon juice and hot sauce. Blend on high speed until smooth, about 1 minute. With the motor running, add olive oil and blend until combined. Place chicken in a bowl, add marinade and mix well. Cover and refrigerate overnight.
• For the tahini sauce: In a blender combine tahini, garlic, salt, lemon juice, and 1/4 cup water. Blend until smooth, adding more water if needed to bring to a syrupy consistency. Add parsley and blend again until finely chopped. Add salt to taste. May be served immediately or covered and refrigerated overnight.
• To finish and serve: Place 6 to 8 six-inch bamboo skewers in a bowl of water to soak briefly. Heat broiler and lightly oil a broiling pan, or prepare grill. Thread marinated chicken cubes close together on skewers, and arrange on broiling pan or grill so they are close together but not touching. Broil, turning once, until lightly browned on all sides and opaque in center; be careful not to overcook. Serve on or off skewers, with tahini sauce.

CHICKEN TAHINI SALAD WITH PINE NUTS ON MINI PITA ROUNDS

Steps:

• Preheat oven to 350°F
• Brush cut side of pita bread rounds lightly with olive oil; arrange rounds on heavy large baking sheet.
• Bake until crisp and golden, about 6 minutes; cool pita rounds.
• Mince garlic in food processor.
• Add tahini, 1/2 cup lemon juice, and lemon peel; blend well.
• With machine running, gradually add 1/2 cup water, blending until mixture is smooth and thick.
• Mix in 1/2 cup chopped cilantro; season sauce to taste with salt and pepper.
• Place chicken in large bowl.
• Mix in 1 1/2 cups sauce, 1/4 cup cilantro, and remaining lemon juice (reserve remaining sauce for another use).
• Season chicken salad to taste with salt and pepper.
• Can be made 1 day ahead. Store pita rounds in an airtight container at room temperature. Cover chicken salad and refrigerate.
• To serve:.
• Spoon generous 1 tablespoon chicken salad atop each pita round.
• Arrange on platter. (Can be made 2 hours ahead. Cover and refrigerate.) Sprinkle with pine nuts and remaining 1/4 cup cilantro and serve.

CHICKEN SHAWARMA SALAD WITH TAHINI DRESSING

Steps:

• Combine avocado oil, lemon juice, garlic, pepper, cumin, paprika, kosher salt, turmeric, and red pepper flakes in a small bowl and whisk to combine.
• Place chicken thighs into a gallon-sized resealable bag and pour the marinade over. Rub the marinade into the chicken with clean hands, then press the air out of the bag, seal, and place in the refrigerator. Marinate for at least 3 hours, or up to overnight.
• Preheat the oven to 425 degrees F (220 degrees C).
• Remove chicken from the marinade and place it onto a rimmed baking sheet. Pour any excess marinade over the chicken.
• Roast in the preheated oven until no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set aside to cool slightly, then slice into 1/2-inch strips.
• Place tahini, olive oil, 1/4 cup water, lemon juice, salt, and pepper for dressing into a blender. Blend until emulsified, adding additional water as needed to reach desired consistency.
• Chop romaine and butter lettuces. Place in a large bowl and toss to combine with parsley and mint. Layer tomatoes, cucumber, and red onion over the herb salad base. Top with chicken and drizzle with dressing to taste. Serve immediately.

TAHINI CHICKEN SKEWERS

Steps:

• Place garlic, soy sauce, sugar, red wine vinegar, tahini, lemon juice, Sriracha sauce, and pepper in a food processor. Blend well until smooth.
• Pour the marinade into a zip-top bag; add chicken, green onions, and toasted sesame seeds. Marinate in the refrigerator for at least 3 hours to overnight.
• Meanwhile, place wooden skewers in a container filled with water and soak at least 2 hours.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Thread chicken onto skewers.
• Grill chicken skewers until chicken is no longer pink in the center and juices run clear, about 3 minutes per side.

CHICKEN TAHINI SALAD WITH PINE NUTS ON MINI PITA ROUNDS

Steps:

• Preheat oven to 350°F. Brush cut side of pita bread rounds lightly with olive oil. Arrange rounds on heavy large baking sheet. Bake until crisp and golden, about 6 minutes. Cool pita rounds.
• Mince garlic in processor. Add tahini, 1/2 cup lemon juice, and lemon peel. Blend well. With machine running, gradually add 1/2 cup water, blending until mixture is smooth and thick. Mix in 1/2 cup chopped cilantro. Season sauce to taste with salt and pepper.
• Place chicken in large bowl. Mix in 1 1/2 cups sauce, 1/4 cup cilantro, and remaining lemon juice (reserve remaining sauce for another use). Season chicken salad to taste with salt and pepper. (Can be made 1 day ahead. Store pita rounds airtight at room temperature. Cover chicken salad and refrigerate.)
• Spoon generous 1 tablespoon chicken salad atop each pita round. Arrange on platter. (Can be made 2 hours ahead. Cover and refrigerate.) Sprinkle with pine nuts and remaining 1/4 cup cilantro and serve.
• *Available at Middle Eastern and natural foods stores and some supermarkets.

SKILLET CHICKEN AND GREEN BEANS WITH LEMON-TAHINI SAUCE RECIPE

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

MOROCCAN CHICKEN WRAP WITH TAHINI SAUCE

Steps:

• Place the chicken thighs in a shallow dish, combine the Moroccan spice mix, lemon zest and salt and pepper and rub it into the chicken thighs; cover and marinate for 15 minutes.
• Meanwhile, combine the yoghurt, tahini, garlic and lemon juice in a bowl and season to taste. Set aside.
• Cook the chicken under a preheated grill for 10-12 minutes, turning halfway through the cooking time. Rest for 5 minutes, then thinly slice.
• Arrange the mixed salad leaves, tomatoes, tahini sauce and sliced chicken in the centre of each flatbread. Wrap and serve warm.

SEARED CHICKEN BREASTS WITH TAHINI-YOGURT SAUCE

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.