The key ingredient, tahini, is a sesame paste available in Asian stores, but recently has been seen in major grocery chains. It tastes like a mix of Asian and Mediterranean, close to a peanut sauce satay but made from sesame. It's quick, tasty, and out of the ordinary. Serve over couscous or noodles.

Tahini Chicken

water

chicken bouillon

tahini (sesame paste)

soy sauce

honey

garlic,

ginger

butter,

chicken breast

all-purpose flour,

sesame seeds,

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.


CASSANDRE - why don't you just put up your own recipe? What you have done is completely different from what the original author submitted! And your version sounds terrible, BTW. This is so aggravating with this site. Don't review recipes if you HAVE NOT actually made THIS recipe. 'Nuff said.

Simply delicious! It was so good my siblings finished the tahini sauce with their spoons. I just changed a few things to suit my tastes: Marinate chicken with 2 tsp tahini and 3-4 drops of lemon juice for 3 hours in the fridge. Bring cup 2 tbsp water and half of a Maggi s heart vegetable broth (Coeur de bouillon Légumes Maggi ) to a boil over medium-high heat. On low heat whisk in tahini soy sauce 1 large clove of garlic and ginger. (I skipped honey but still delicious.) Then add 2 tsp of Tipiak Fécule de Cuisine (a mix of potato and manioc starches) and cook on very low heat for 4-5 minutes. Just before serving cook the chicken on low heat in a non-stick frypan without butter or fat: the oil in tahini and the low heat will avoid the chicken to stick and it will cook slowly to keep the meat very tender and juicy.

This was surprisingly good! I altered it somewhat. I added a yellow bell pepper and an onion. Sauted them with the minced garlic and then added the water and the bouillon. Then I added the tahini, soy sauce, honey, garlic, sesame seeds, and pepper. I also added some cashew butter and thai chili paste which added a nice kick and enhanced the flavor of the sauce. I added the chicken and some froze broccoli florets last so that it would not be overcooked and it would take on flavor from the sauce. I did not add the flour at all because the sauce was already thick. In fact, I had to add some additional chicken stock to thin it out. Served it with rice. Overall, though, really great!

Made no changes but did double it. My kids and I loved it and we all had seconds (which is against my diet but it couldn't be helped!). I hardly ever make the same thing twice but this one is going on a rotation! I served it over rice and we had baked yellow squash also. Would be great with broccoli and other veggies added in.

Really delicious quick and easy! I only had powdered ginger and tastes just great!

I wish that there was a 4 1/2 stars but I'm rounding up. Anyway I really liked this but felt that the sauce came out sort of... thick. Maybe that's my fault? I had kept the tahini in the fridge and it was a little thick so I'd suggest that if you are using tahini let it get to room temperature. Anyway it was really tasty with a nice hint of sweetness. I used a pound of chicken tenderloins and it worked out well. I used vegetable broth instead of a bouillon cube and didn't use any sesame seeds because I didn't have any!:) I didn't use any rice or noodles or anything -- instead I served it with some sauteed dark leafy greens (an "Asian" blend with bok choy kale chard etc) that I'd sauteed in a peanut oil blend with some more of the fresh ginger. I think it worked well together as a fairly healthy meal.

I increased the garlic to two cloves and thickened with 1 tablespoon corn starch instead of flour. If I were to repeat I would add chopped pimentos for color and whole cashews for texture. My household thought that this dish was so-so.

This is one of our favorite meals and it's so easy to make. The recipe is perfect the way it is.

tahini chicken

Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 2

Cost: $19.58 /serving

Author : Elaine Geiger

Ingredients

Instructions

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