Tahini-Glazed Chicken

I have been on a total tahini kick lately!  Seriously, I’ve been putting it in everything.  Which you would know already, had my hard drive not died last week.  I should be getting my computer back today, and luckily they were able to back up my data.  Apparently this took much longer than expected because I had 24,000 photos in my iPhoto library.  That’s right, I essentially crashed my own computer with food pix.  I feel like that should give me some sort of new food blogger credentials.  Anyways, I have approximately 2.3 zillion things I’ve been waiting to share with you, and a good 75% of them involve tahini.

This tahini-glazed chicken is super simple and goes beautifully over a Greek salad!  The recipe makes a good bit of tahini sauce, so you will definitely have leftovers.  I recommend using water to thin it out and use it as a salad dressing!

Tahini-Glazed Chicken

Adapted from Table Matters

INGREDIENTS

• 4 large boneless, skinless chicken breasts
• ¾ cup tahini
• 1 tablespoon sriracha (or more!)
• 1 tablespoon honey
• Olive oil
• Salt and pepper
• White sesame seeds

INSTRUCTIONS

1. In a bowl mix tahini, sriracha, honey, and a pinch of salt.  Set aside 1/4 cup.
2. Season both sides of the chicken breasts with salt and pepper.  Heat a sauté pan with olive oil. Sear the breasts on both sides, then lower the temperature and cook them most the way through.
3. Preheat the broiler on high. Place the cooked chicken on a foil lined baking sheet. Spoon several tablespoons of the tahini sauce over each chicken breast, spreading it evenly. Sprinkle sesame seeds on top of the sauce to create a crust.  Place the tray in a preheated broiler and cook for 5-7 minutes, until browned.
4. Mix the reserved sauce with a little bit of water or olive oil so it becomes loose.  Drizzle over the chicken.

Serves 4-6

Johanna