Season the chicken inside and out with salt and pepper and Tahini. With this recipe, there is nothing quite like a juicy dish, perfuming the whole house, to get the salivating started.
Have This!
- Two lb asparagus
- Three tablespoons olive oil
- One-fourth teaspoons salt
- Half teaspoon black pepper
- Four skinless boneless chicken breast halves (3 to 4 lb total)
- One-third cup tahini
- One-third cup water
- Tw0 tablespoons fresh lemon juice
- One teaspoon sugar
- One garlic clove
Do This!
- Put oven racks in middle and lower thirds of oven and preheat oven to 450°F.
- Toss asparagus with oil, salt, and pepper in baking pan.
- Roast on the bottom rack, shaking pan once or twice, until just tender.
- Pat chicken dry and sprinkle all over with half teaspoon salt and remaining teaspoon pepper.
- Heat remaining two tablespoons oil in an ovenproof skillet over moderately high heat until hot but not smoking, then brown chicken, turning over once, until golden, about six minutes total.
- Transfer skillet to middle of oven and roast until just cooked through, about five minutes.
- Crush tahini, water, lemon juice, sugar, garlic, and remaining half teaspoon salt in a blender until smooth, about one minute.
- Serve chicken and asparagus drizzled with some of the sauce and with remaining sauce on the side.