Tag Archives: tahini

Chicken with Tahini Sauce

As I alluded to in my previous post, I’m on a serious tahini kick right now.  My latest creation?  Chicken with Tahini Sauce.

chicken with tahini sauceThe 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.

tahinisauceFor 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

Ingredients:

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.

Directions:

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!

Tahini Chocolate Chip Cookies

This past week was a bit of a rough one.  My dear sweet grandfather passed away at the age of 95, and while we all knew it was coming, it’s still hard to imagine life without him.  So when I’m feeling a little down I go for a run, go to yoga and bake.  And these tahini chocolate chip cookies from the Meals Made Simple cookbook were just what I needed.

tahini chocolate chip cookiesI have been on quite the tahini kick lately.  I made tahini dressing for my Asian slaw, I used it as a sauce for some zoodles, and now I’m using it in cookies!  I’ll admit I was a little skeptical when I first saw the recipe in the cookbook, but Danielle Walker swears that these are the best chocolate chip cookies ever so I was game.  Plus, it’s another recipe to check off for the 2015 cookbook challenge!

When I first made the cookies I handed one to the Englishman to taste without telling him what was in it.  He couldn’t detect the tahini at all! He said they had a slightly nutty flavor (which I agree) but you wouldn’t know it was tahini unless someone told you.

If you are looking for a different cookie that’s grain free and doesn’t use the standard almond butter, try this recipe with tahini!  I modified a few of the ingredients based on what we had, but for the most part followed the recipe exactly.  The original recipe makes 24 cookies, but you can cut it in half if you don’t want that many cookies in the house 😉  I have also found that these cookies freeze really well (and taste good frozen too!).

Tahini Chocolate Chip Cookies (adaptedfrom the Meals Made Simple cookbook)

tahini chocolate chip cookiesIngredients:

1 large egg white

2 tbsp melted butter or coconut oil

1/2 cup tahini

1/4 cup maple syrup

1/4 cup tapioca starch (or arrowroot powder)

1 1/2 tsp vanilla extract

1/4 tsp sea salt

1/4 tsp baking soda

1/4 cup semi-sweet chocolate chips

1/4 cup cacao nibs

Directions:

Preheat your oven to 350F.  Line a baking sheet with parchment paper or coat well with cooking oil.

Mix your egg white and maple syrup until mixture is smooth (use a hand or stand mixer if you have it!).

Gently fold in your tahini, tapioca starch, vanilla, salt and baking soda and continue to mix.  Add your chocolate chips and cacao nibs.

Place spoonfuls of dough onto your baking sheet.  For crispier cookies, flatten your dough a bit.

Place in the oven and bake for 15 minutes.  Cool and enjoy!

This was such an easy recipe to make and I love that it’s paleo friendly AND uses tahini.  I already can’t wait to whip up my next batch.