That’s a big mouth of a title! But it belies the ease and absolute deliciousness of this dish. The tahini-marinated chicken thighs finish baking with a crisp coating and the tomato salad is a preview of coming summer salads. I am finding very acceptable cherry tomatoes at the grocery store right now, even though summer tomatoes are months away. Even nicer, they are often of different types and colors, a good stand-in while we wait for that first amazing local vine ripened tomato.
It’s been awhile since I have had a blog worthy recipe, but this is it folks. I am not sure where I originally found this recipe and apologize for not giving credit. It has been in my files for quite some time, at least a year.
We have been eating very simply lately and I don’t think the blogosphere needs another post for grilled chicken or clean out your refrigerator salad. But it does need this delicious and interesting marinade for chicken. I bet it would be wonderful on fish as well, maybe I’ll try that next time. But back to this one, I used chicken thighs, skin on. You could also use it with breasts or skin off thighs. Keep the bone in though, I think it really does make a flavor difference especially with an overnight marination.
I do recommend that you marinate the thighs overnight, which take a bit of planning. The deep rich taste will make it worthwhile. Use a good brand of tahini, the one I use was highly recommended. It was not in any of my local stores but I found it on Amazon. A good tahini sauce will make a big difference both to this recipe and others such as hummus.
I made a couple of small modifications from the original recipe. I substituted lime zest and juice for the lemon and used sliced red onion in the salad. Feel free to use lemons if they are handy. I had used up all my lemons making preserved lemons a few weeks ago and forgot to buy them at the market. The ones on my backyard tree are still green.
Tahini-Marinated Chicken Thighs with Tomato and Cucumber Salad
- 1/2 cup of tahini
- 1/2 cup of water
- 3 tablespoons of extra virgin olive oil
- 2 teaspoons of lime zest
- 3 tablespoons of freshly squeezed lime juice
- 3 tablespoons of parsley, finely chopped
- 2 garlic cloves, finely grated (I used a microplane)
- 2 tablespoons grated onion (microplane again)
- 6 chicken thighs, bone in
- Dry the chicken thighs with a paper towel. You could remove the skin if you want, I didn’t. Place them in a ziplock bag or bowl.
- Combine all the marinade ingredients, pour 3/4 of the mix into the bag or bowl with the chicken. Scrunch everything together so the marinade coats each thigh, this is easy to do in a ziplock bag. Keep in the fridge overnight. When I thought about it, I turned the bag over to remix. Reserve the remaining tahini mixture separately in the fridge.
- When ready to cook, preheat the oven to 400 degrees F.
- Remove the chicken thighs from the marinade but try and keep as much sauce on them as possible. Place them on a foil lined baking sheet or in a roasting pan, try to leave a little space between each thigh. Sprinkle them with a little coarse salt. Discard any leftover chicken marinade from the bag or bowl.
- Roast for 30-40 minutes or until brown and done, the time will depend on the size of your thighs.
- Let the thighs rest while you make the salad.
Tomato and Cucumber Salad
- 1 cup chopped cucumber, peeled and seeded if necessary
- 1 cup cherry tomatoes, halved, different colors and types if possible
- 1/2 small red onion, sliced
- 1/2 cup parsley, roughly chopped
- 1 tablespoon mint, roughly chopped
- 1/2 tablespoon freshly squeezed lime juice
- 1 teaspoon extra virgin olive oil
- coarse salt to taste
- Mix all of the ingredients together and give them a toss.
- Serve with the chicken.
Drizzle the extra tahini sauce over the chicken when serving.
The thighs were tender but lightly crisp.
And the tomato salad could be a stand in for this summers coming tomato salads. In the bay area we often have to wait until August or September…a long way away. It wouldn’t hurt to add a chopped avocado if you happen to have one laying around, just saying.
This is a Fiesta Friday worthy recipe. It has been a few months since I joined the party and I think this is one the group will enjoy. This week is is Fiesta Friday #221.
What is Fiesta Friday? It is a gathering of bloggers with links to their posts, all hosted by Angie on her Fiesta Friday site. you can think click on any links that interest you. Angie usually have one or two co-hosts and this week it is Jenny @ Dragonfly Home Recipes.
Each week Angie and her co-host select four outstanding recipes or posts from the previous week’s group to feature. There are some amazing blogs out there!
Please stop by the party.