As I alluded to in my previous post, I’m on a serious tahini kick right now. My latest creation? Chicken with Tahini Sauce.
The tahini sauce is loosely inspired by a classic schwarma sauce, only there’s no Greek yogurt involved. Instead, I went for a combo of tahini, coconut aminos and sesame oil with a bit of garlic and lemon for acid.
I’m realizing more and more just how versatile tahini really is. First off, it’s great for those who have a nut allergy can can’t do a traditional peanut or almond butter sauce. Second, tahini is neutral tasting enough that you can add a variety of different spices and seasonings and it will still taste great. And third, it’s really good for you! Tahini is high in iron, has lots of vitamin E, and is quite alkaline, which makes it easier for your body to digest. And after success with the cookies and this sauce, I’m officially sold on tahini.
For this particular recipe, I decided to coat chicken thighs with tahini sauce and then put them in the slow cooker for a few hours. If you don’t have or don’t want to use a slow cooker, you can just marinate the chicken in the sauce for a couple of hours and then cook in the oven.
And if chicken isn’t your thing, might I suggest trying the tahini sauce on a salad with some grilled fish or with some lamb or pork?
Chicken with Tahini Sauce
4 chicken thighs
1 tbsp olive oil
salt and pepper to taste
For the Sauce:
3 tbsp tahini
1 tbsp sesame oil
1 tsp minced garlic
2 tbsp coconut aminos
2 tbsp water
2 tsp fresh lemon juice
salt and pepper to taste.
Place your chicken thighs in a slow cooker. Coat with olive oil and salt and pepper.
In a small bowl mix all of your tahini sauce ingredients together. Gently pour your sauce over your chicken until all pieces are coated.
Cook on low for 6-8 hrs, or until the chicken is tender and moist.
Remove and serve with your favorite sides!