Gail’s Recipe Book

Lemon and Garlic Tahini Chicken & Rice

Name: Lemon and Garlic Tahini Chicken & Rice
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Cuisine: Chicken
Ingredients: 1/4 cup olive oil; 6 chicken thighs (bone in, skin on); 1 lemon (juiced); 1 tbsp lemon zest; 2 tbsp honey; 7 garlic cloves (minced); 1 tsp salt; 1 tsp pepper; 1 tsp dried oregano; 1 tsp dried parsley; 1 tsp lemon pepper seasioning (optional); 2 tbsp olive oil; 1/4 cup tahini; 3-4 tbsp warm water (to thin, as necessary); 2 garlic cloves (minced); 1 tsp maple syrup; 1/2 lemon (juiced, about 1 tbsp); 1/4 tsp salt; 1 tbsp olive oil (for frying the chicken thighs); 3 cups chicken stock (salted); 1/2 yellow onion (finely chopped); 4 lemon peels; 1¾ cup jasmine rice (uncooked); 1/2 tsp dried oregano; 1 tsp chilli flakes

6 servings

portionen

15 minutes

aktive zeit

1 hour

gesamtzeit

Kochen beginnen

Zutaten

1/4 cup olive oil

6 chicken thighs (bone in, skin on)

1 lemon (juiced)

1 tbsp lemon zest

2 tbsp honey

7 garlic cloves (minced)

1 tsp salt

1 tsp pepper

1 tsp dried oregano

1 tsp dried parsley

1 tsp lemon pepper seasioning (optional)

2 tbsp olive oil

1/4 cup tahini

3-4 tbsp warm water (to thin, as necessary)

2 garlic cloves (minced)

1 tsp maple syrup

1/2 lemon (juiced, about 1 tbsp)

1/4 tsp salt

1 tbsp olive oil (for frying the chicken thighs)

3 cups chicken stock (salted)

1/2 yellow onion (finely chopped)

4 lemon peels

1¾ cup jasmine rice (uncooked)

1/2 tsp dried oregano

1 tsp chilli flakes

Anweisungen

Preheat your oven to 400 °F.

In a small bowl, whisk together all of the chicken marinade ingredients. Pour the marinade over the chicken and toss well, making sure each piece is evenly coated.*For best results, cover and refrigerate overnight. If you’re short on time, let the chicken marinate for at least 20 minutes before cooking.

Heat the olive oil in a large oven-safe skillet over medium/high heat. Add the chicken and sear for 1–2 minutes per side, just until lightly golden. Remove the chicken from the pan and set aside.

Return the same pan to medium heat. Add the onions, oregano, red pepper flakes, and lemon peels, and sauté for 4–5 minutes, until the onions have softened and become fragrant.

Add the rice to the pan and stir well, scraping up any browned bits from the bottom. Let the rice toast for 1–2 minutes, stirring frequently.

Turn off the heat and pour in the chicken stock. Return the chicken thighs to the pan, nestling them into the rice mixture.

Cover the pan and bake for 40–55 minutes, or until the rice is tender and fully cooked and the chicken is cooked through.

While the chicken bakes, add all of the lemon tahini dressing ingredients to a small blender and blend until smooth. Alternatively, whisk everything together in a bowl until well combined and creamy.If you love extra sauce, feel free to double the recipe.

Once the chicken and rice are fully cooked, remove the pan from the oven. Spoon the lemon tahini sauce over top and serve immediately.

Nährwertangaben

Portionsgröße

Kalorien

737 kcal

Gesamtfett

42 g

Gesättigtes Fett

9 g

Ungesättigtes Fett

30 g

Transfett

0.1 g

Cholesterin

114 mg

Natrium

758 mg

Gesamtkohlenhydrate

63 g

Ballaststoffe

3 g

Zucker insgesamt

10 g

Eiweiß

28 g