Israeli Mixed Grill Chicken

From Milk Street TV

• Ready In: 40 mins
• Serves: 4

Ingredients

• 3⁄4 cup white vinegar
• 1⁄2 teaspoon sugar
•  kosher  salt and pepper
• 1  large red onion, halved and thinly sliced
• 1⁄3 cup tahini
• 4  tablespoons lemon juice, divided
• 3  tablespoons extra virgin olive oil
• 1 1⁄2 teaspoons ground coriander
• 1  teaspoon ground allspice
• 1  teaspoon ground turmeric
• 3⁄4 teaspoon ground cinnamon
• 2  lbs chicken thighs, boneless, skinless trimmed and cut into 1 . 5-inch cubes

Directions

1. In a small bowl, stir together the vinegar, sugar and .25 tsp salt until the sugar and salt dissolve. Stir in 1 c sliced onion: set aside (quick pickle). In another small bowl, mix together the tahini and 2 tbs lemon juice, then whick in 6 tbsp water. Season to taste with salt & Pepper; set aside.
2. In a medium bowl, stir together the 2 tbsp of oil, the coriander, allspice, turmeric, cinnamon and .5 tsp each salt/pepper. Add chicken and remaining sliced onion, stir until evenly coated.
3. In a 12" nonstick skillet over medium-high, heat the remaining 1 tbsp oil until barely smoking. Add the chicken mixture in an even layer and cook, uncovered and stirring only every 2-3 minutes, until the chicken is well-browned all over and no longer pink when cut, 10-12 minute.
4. Off heat, stir in the remaining 2 tbs lemon juice, then taste and season with salt/pepper. Transfer to serving dish, drizzle lightly with some of tahini sauce and top with the pickled onion. Serve the remaining tahini sauce on the side.