Salt-Tahini Chicken with Spring Quinoa Pilaf

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.