Weekly Winner:  Move over Miso — it’s Tahini’s turn

I always think its funny how certain ingredients are suddenly hip.  You can’t flip through a food magazine or watch a cooking show without seeing four or five references to them.  Turmeric, Sumac, Pomegranate Molasses, and most recently miso have been everywhere and in everything.  It’s not that these ingredients are new or novel, but for some reason, all of a sudden they’ll be rediscovered and flaunted on and in everything.  Now, the latest ingredient to get a new manager and hit the road in shameless self-promotion is….tahini.

Tahini-Marinated Chicken Thighs with Cucumber and Tomato Salad is an excellent use of tahini.  It really doesn’t make the chicken taste like sesame, but ensures that it remains incredibly moist. Also, much like yogurt, it helps make really nice, impressive char marks on the chicken when grilled.  While the recipe calls for the leftover marinade to be used as a sauce for the chicken (and is quite tasty as such) I think next time I might mix it into the rice to make it a bit creamier and more interesting.

The recipe comes from Cooking Light Magazine and is also a nice introduction to the warmer weather we’re finally having in Chicago.  The chicken gets grilled outside and a tomato and cucumber salad just always screams “summer” to me. Hurry up and make this recipe before tahini become “so last month”!!

Tahini-Marinated Chicken Thighs with Cucumber and Tomato Salad

Serves 4

Ingredients:

CHICKEN:

1/4 cup tahini (sesame seed paste), well stirred

3 tablespoons finely chopped fresh flat-leaf parsley

3 tablespoons olive oil

3 tablespoons water

1 tablespoon finely chopped fresh rosemary

2 teaspoons grated lemon rind

2 tablespoons fresh lemon juice

1/2 teaspoon crushed red pepper

1 garlic clove, finely grated

1 small shallot, finely grated

8 skinless, boneless chicken thighs (about 1 1/2 lb.)

Cooking spray

1/2 teaspoon kosher salt

SALAD:

1 1/2 cups chopped cucumber

1 1/2 cups chopped tomato

1 cup coarsely chopped fresh flat-leaf parsley

1/4 cup chopped fresh mint

1 tablespoon fresh lemon juice

1 teaspoon olive oil

1/4 teaspoon kosher salt

2 cups hot cooked brown rice

Procedure:

To prepare chicken, combine first 10 ingredients in a bowl. Place 1/4 cup tahini mixture in a small bowl; reserve. Place remaining tahini mixture and chicken in a large ziplock plastic bag; seal, turning to coat chicken. Refrigerate 8 hours or overnight.

Preheat grill to medium (350°F to 450°F). Coat grill grate with cooking spray. Remove chicken from marinade; discard marinade. Sprinkle chicken with salt. Arrange chicken on grill grate; cover and cook 4 minutes on each side or until done. Arrange chicken on a platter; drizzle with reserved 1/4 cup tahini mixture.

To prepare the salad, combine cucumber and next 6 ingredients (through 1/4 teaspoon salt) in a bowl; toss gently to combine. Serve cucumber salad with chicken and rice.

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