This delicious and healthy salt-tahini chicken with spring quinoa pilaf is joining forces on a single plate. This dish just got real.
Have This!
- One-fourth c. olive oil, divided
- Eight small bone-in, skin-on chicken this
- Kosher salt
- Freshly ground pepper
- One c. quinoa
- One c. tahini
- Two tbsp. unseasoned rice wine vinegar
- Four scallions, sliced
- Three radishes, halved and thinly sliced
- Small carrot, grated
- Three oz. Feta
- Half c. Fresh basil leaves
Do This!
- Preheat oven to 450 degrees F.
- Heat two tablespoons oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper.
- Cook skin-side down, in batches, until the skin is golden and crispy, seven minutes.
- Return all of the chicken to the skillet, skin-side up, and transfer skillet to the oven.
- Roast until the internal temperature of chicken reaches 165 degrees F, 22 minutes.
- Meanwhile, cook quinoa according to package directions. Whisk together vinegar and remaining two tablespoons oil in a bowl. Add scallions, radishes, carrot, feta, basil, tahini, and quinoa and toss to combine.
- Serve chicken with quinoa pilaf.
Summary
Recipe Name
Salt-Tahini Chicken with Spring Quinoa Pilaf
Author Name
TM
Published On
Preparation Time
Cook Time
Total Time