Tahini Chicken

Making Tahini Chicken

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1. Heat the oven to 200°C / 390°F. Whisk the tahini, lemon juice, garlic, cumin and salt, then whisk in the water until pourable.

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2. Coat the chicken in half of the sauce and leave for at least 30 minutes.

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3. Roast skin-side up for 40 minutes until dark gold and cooked through.

   Mark done Start 40 min timer

4. Spoon the remaining sauce over the chicken and scatter with the sesame seeds and parsley.

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Tips for Making Tahini Chicken

• Thin the tahini with water gradually.
• Keep half the sauce back.
• If your oven runs hot, check at 32 minutes.
• Finish with lemon.

Changing the Recipe

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What Goes With Tahini Chicken

• Rice pilaf
• Cucumber salad
• Flatbread
• Roasted aubergine

Keeping and Reheating

Keeps in the fridge for 3 days. Reheat gently.

Tahini Chicken FAQ: Common Questions

Tahini Chicken Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.