Ingredients
-
1/4
-
1/2
-
1/2
-
1/2
-
1/2
-
4
-
-
-
1/2
-
1
-
1/4
-
1/4
-
2
-
1/4
-
Directions
Spicy Chicken Breasts With Tahini-Yogurt Sauce, Oooh, I can’t wait to make this one – I love Middle Eastern food! From the net for Zaar World Tour 05!, Yum! Made this last night – chicken deelish but used creme fraiche in the sauce instead of yoghurt and served it warm which I felt complemented the dish better , The chicken was good and easy, but thought that there was too much tahini in the sauce For me, it would be better with half or a quarter of the tahini But the basic flavor was good
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Steps
|
1
Done
|
Preheat the Oven to 425 Degrees. |
|
2
Done
|
Mix 2 Tablespoons of the Olive Oil and the Spices in a Small Bowl. Put the Chicken and Spices in a Mixing Bowl and Toss. Season With Salt and Pepper to Taste. Put the Remaining 2 Tablespoons Olive Oil in an Ovenproof Skillet Over Medium Heat. |
|
3
Done
|
Brown the Chicken 1 to 2 Minutes on the Meaty Side, Then Turn and Brown For 3 to 4 Minutes on the Skin Side. Pour Out Any Excess Oil. Transfer the Skillet to the Oven and Cook For About 30 Minutes, or Until the Chicken Is Just Cooked Through. Serve With Tahini-Yogurt Sauce. |
|
4
Done
|
Tahini-Yoghurt Sauce:. |
|
5
Done
|
Mix Tahini, Yogurt, Lemon Juice, Cilantro, Garlic, and Honey Together in a Bowl. Season With Salt, Pepper, and Cayenne to Taste. Serve at Room Temperature. Refrigerate If not Using Immediately, but This Sauce Should not Be Kept More Than 24 Hours. |
