WHY I LOVE THIS RECIPE: I love this recipe because it so simple to prepare. It reminds me of a peanut butter sauce but of course, it is not. My granddaughter who is allergic to peanuts can enjoy the taste without fear of a reaction.
Tahini Chicken with Grapes and Artichokes
Servings: 2
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Ingredients
- 1 tsp olive oil
- salt and pepper
- 2 chicken breasts, between 4-6 ounces each
- salt, to taste
- ¼ cup tahini
- ½ cup water
- 2 Tbsp lemon juice
- 1 Tbsp honey
- 1 clove garlic, minced
- ½ tsp ground cumin
- 8 ounces frozen artichokes, frozen and defrosted
Instructions
- Preheat oven to 375°
- Sprinkle salt and pepper on chicken breasts
- Heat olive oil over medium-high heat in an ovenproof skillet
- Saute until brown on both sides, about 3 minutes on each side
- Combine tahini, water, lemon juice, honey, garlic and cumin in a blender or food processor
- Pour tahini sauce over chicken in the skillet
- Add artichokes and grapes to the skillet
- Roast in oven uncovered about 20-25 minutes, just until chicken is no longer pink
Notes
You can also use chicken thighs for this recipe.
Adapted from a Cara Lyons website which is no longer live.
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