Thursday, March 25, 2010

Tahini Rubbed Chicken

Tahini Rubbed Chicken

This was one of my "new uses for Tahini" recipes. It gave the chicken a really interesting, different dimension from my usual herb roasted chicken. And went perfectly with mashed potatoes.

1 whole chicken, cleaned
1 lemon
1 bunch green onions
1 tbsp tahini
1/2 c chicken broth
1 carrot, diced
1 small onion, diced
Fresh herbs ( I used tarragon, basil, thyme)

*Preheat oven to 425
1. Combine tahini, chicken broth, juice of 1/2 lemon in a mixing bowl.
2. Chop a handful of herbs and add to mixing bowl. Whisk until incorporated.
3. Stuff chicken cavity with both halves of lemon, fresh herbs, and half of the green onions. Tie drumsticks.
4. Season the outside of chicken with salt and pepper.
5. Spoon 1/2 cup of tahini mixture over the top of the chicken.
6. Roast chicken for 15 minutes at 425. Reduce heat to 350, baste chicken and roast for another 15 minutes.
7. Add diced onion and carrot to pan, baste chicken, and continue to cook for 45 minutes or until juices run clear (and meat temps to at least 160).
After removing from oven,let chicken rest for 10 minutes.

1. Melt 1/2 tbsp butter in a saucepan over med heat.
2. Whisk in the remaining tahini mixture.
3. Strain the juices from the roasting pan into gravy and mix well.
4. Season with salt and pepper to taste.

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