Category: Black Tahini

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Thai Roast Chicken With Tahini Recipe

https://pixabay.com/en/chicken-roasted-chicken-food-meat-875268/

This Thai roast chicken with tahini recipe is a rich, fragrant paste of cilantro, limes, chilies, and cream of coconut tenderizes the bird as it cooks.

Have This!

  • 1/2 c. cream of coconut
  • 2 limes
  • 3 tsp. tahini
  • 2 limes
  • 1 bunch fresh cilantro
  • 2 red chiles
  • 1 chicken

Do This!

  • Preheat oven to 350 degrees F.
  • Using a food processor, blend cream of coconut, tahini, lime zest and juice, cilantro, chilies, and 1 teaspoon salt to a smooth paste. Starting at chicken’s neck, slide hands under the skin to loosen skin on breasts and thighs. With a sharp knife, slash each thigh twice.
  • Spread paste between loosened skin and meat. Rub any extra paste into thighs.
  • Lay lime slices on bottom of a roasting pan and set the prepared chicken on top. Cover with foil and roast for 40 minutes.
  • Remove from oven, remove foil, and baste chicken. Return chicken to oven uncovered, and roast, basting occasionally until an instant-read thermometer inserted into thickest part of a thigh registers 165 degrees F, 30 to 40 minutes more.
  • Remove chicken from oven and let rest for 10 to 15 minutes before carving.
Posted on

Black Tahini On Red Lentil Curry And Roasted Cashews

https://pixabay.com/en/food-curry-indian-cuisine-asian-2362678/

This black tahini on red lentil curry and roasted cashews is simply delicious, very easy and inexpensive to make. Moreover, leftovers can also reheat for up to three days.

Have This!

  • Seven ounces red lentils
  • Nine ounces cubed pumpkin
  • Seven ounces chickpeas cooked
  • Two large onion
  • One large carrot
  • One red apple
  • Two cloves garlic
  • Two tbsp curry powder
  • Four tbsp tomato paste
  • One tsp grated fresh ginger
  • One cups of water
  • Two tbsp of coconut oil
  • Four tbsp black tahini
  • Two tbsp curry paste
  • Four tbsp desiccated coconut
  • One handful of roasted cashews

Do This!

  • Wash lentils thoroughly and soak for 15 minutes.
  • Heat the coconut oil in a large pan, add the onion and cook until softened.
  • Add the curry paste, curry powder, ginger and garlic and cook, stirring frequently.
  • Add the carrots, pumpkin, lentils, chickpeas, apple, and broth, bring to a boil, and reduce heat and simmer, stirring occasionally, until everything is cooked tender.
  • Serve with steamed potatoes, sprinkle with tahini, coconut, and roasted cashews.