By bluemoon downunder on September 21, 2005
Photo by Fairy Nuff
Photo by Fairy Nuff
"Moroccan-style chicken which can be served on a bed of steamed couscous or rice. The chicken is garnished with paprika and parsley, with a tahini sauce mixed with a blend of herbs on the side. Made from sesame seeds, tahini is an excellent source of both calcium and protein. This recipe is from an International Masters '1001 recipes for pan or wok' recipe card, and has been posted for the 2005 Zaar World Tour. Don't be daunted by the seemingly long list of ingredients: most are herbs and spices! You can vary the proportions of the herbs - parsley, mint and coriander - to suit your taste preferences, as long as you have 3 tablespoons in total. The preparation and cooking times do not include the 30 minutes needed for marinating the chicken."
Serving Size: 1 (309 g)
Servings Per Recipe: 4
"This chicken has great flavor, even without the tahini, but the tahini really makes it. We really only needed a spoonful per person, so maybe a quarter of what is called for in the recipe. I used 2 chicken breasts and baked them, so only added a half tablespoon of the oil to the marinade (skipped the butter), which worked out well. I added the turmeric in step 2, since it seemed like that was likely where it belonged. Great dish!"
"This is so good! Used chicken breast here so it didn't get brown and came out yellowish. Taste wasn't too lemony or too olivy (if there is such a word!ol). It was just right. l love the blend of spices here. Had this with tahini mixt and hummus."
"This was an easy dish to make, and smelled great while it was cooking. I did use boneless skinless breasts pounded thin instead of the chicken (got home late, and needed it to cook faster than an hour). I was also out of turmeric, which I thought I had. I enjoyed the zing the olives and lemon wedges gave to the chicken, and would definitely not ever omit those ingredients. Also, my tahini appeared to have gone bad ( I sure was having a bad dinner day), so I didn't use that either. I served this with Moroccan Couscous #24328, and the sweet couscous balanced nicely with the tangy chicken."
"Fantastic! Used lamb for the chicken. Broiled the lamb as I was in a hurry. Next time I want to marinate the meat longer than 30 minutes. The sauce is so delicious!"
"Delicious!!! I did use jointed wings rather than drumsticks and I doubled the spices. I also cut the oil back to 1/4 cup, marinated for about an hour and then baked in the oven for about 45 minutes. Great flavour, though I didn't use the tahini. Plenty of flavour and easy to make!!! "