Lemon Tahini Chicken
Ingredients of Lemon Tahini Chicken
Water 12 cups 3 L Salt 1 1/2 tsp. 7 mL Radiatore pasta 4 cups 1 L Cooking oil 2 tsp. 10 mL Boneless, skinless chicken thigh, cut into 1 inch(2.5 cm) pieces 3/4 lb. 340 g Garlic cloves, minced 3 3 Chopped roasted red pepper 1/2 cup 125 mL Tahini (sesame paste) 1/2 cup 125 mL Lemon juice 3 tbsp. 50 mL Grated lemon zest 1 tsp. 5 mL Salt 1 tsp. 5 mL Pepper 1/2 tsp. 2 mL Chopped fresh parsley 1/4 cup 60 mLHow to Lemon Tahini Chicken
Combine water and salt n Dutch oven. Bring to aboil. Add pasta. Boil, uncovered, for 7 to 9 minutes, stirring occasionally, until tender but firm. Drain, reserving 1 1/4 cups (300 mL) cooking water. Return pasta to same pot. Cover to keep warm.
Heat cooking oil in medium frying pan on medium. Add chocken. Cook for 5 to 10 minutes, stirring occasionally , until chicken is starting to brown. Add garlic. Heat and stir for 1 minutes until fragrant.
Add next 6 ingredients and reserved cooking water. Stir. Cook for about 5 minutes, stirring occasionally, until chicken is no longer pink inside and sauce is slightly thickened. Add to pasta. Add parsley. Stir. Makes about 7 cups (1.75 L) Serve immediately
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