Middle Eastern-Inspired Chicken with Tahini Sauce

Middle Eastern-Inspired Chicken with Tahini Sauce
Photo by Tina Rupp


  • 3 clove(s) garlic
  • 0.25 cup(s) tahini paste
  • 1 cup(s) plus 3 tablespoons plain nonfat Greek yogurt
  • 0.25 teaspoon(s) cayenne pepper
  • Kosher salt and freshly ground black pepper
  • 5 tablespoon(s) fresh lemon juice
  • 4 6-ounce skinless, boneless chicken breasts
  • + 3 more ingredients
    • 2 cardamom pods
    • 1 tablespoon(s) canola oil
    • 0.25 cup(s) cider vinegar

In a large bowl, whisk 1 cup of the yogurt with the cider vinegar, 2 tablespoons of the lemon juice, two-thirds of the minced garlic cloves, 1 teaspoon of salt, 1 teaspoon of black pepper, the cardamom and cayenne. Add the chicken breasts and turn to coat. Cover and refrigerate for 4 hours. Meanw...

View full recipe at Food & Wine


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