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Categories:
chicken extra-virgin olive oil black pepper salt Tahini water lemon juice garlic sugar sugar snap pea red bell pepper sesame seeds
Viewed: 50 - Published at: 4 years agoIngredients
- 6 chicken breast halves, with skin and bones (4 to 4 1/2 lb total)
- 2 tablespoons extra virgin olive oil
- 12 teaspoon black pepper
- 2 teaspoons salt
- 23 cup well-stirred tahini (Middle Eastern sesame paste)
- 12 cup water
- 12 cup fresh lemon juice
- 4 garlic cloves, chopped
- 12 teaspoon sugar
- 12 lb sugar snap pea, trimmed
- 1 red bell pepper, cut into 1/4-inch-thick strips
- 14 cup sesame seeds
Method
- Put oven rack in middle position and preheat oven to 450F
- Rub chicken with oil in a shallow baking pan (1 inch deep) and sprinkle with pepper and 1 teaspoon salt.
- Roast chicken until just cooked through, 40 to 45 minutes.
- While chicken roasts, blend tahini, water, lemon juice, garlic, sugar, and remaining teaspoon salt in a blender until smooth.
- Blanch sugar snaps in a 2-quart saucepan of boiling salted water 1 minute, then drain in a colander.
- Rinse under cold running water to stop cooking and drain well.
- When chicken is cool enough to handle, remove skin and discard.
- Remove meat from bones in large pieces, discarding bones, then pull meat into 1/3-inch-wide strips and transfer to a large bowl.
- Add sugar snaps, bell pepper, and dressing and toss to coat.
- Sprinkle with sesame seeds.
