Tahini Chicken Recipe - Allrecipes.com
Tahini Chicken  Recipe
  • READY IN 20 mins

Tahini Chicken

Recipe by  

"The key ingredient, tahini, is a sesame paste available in Asian stores, but recently has been seen in major grocery chains. It tastes like a mix of Asian and Mediterranean, close to a peanut sauce satay but made from sesame. It's quick, tasty, and out of the ordinary. Serve over couscous or noodles."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    20 mins


  1. Bring water and bouillon cube to a boil in a pot until bouillon is dissolved; decrease heat to low. Whisk tahini, soy sauce, honey, garlic, and ginger into bouillon mixture until smooth. Keep sauce warm over low heat.
  2. Heat butter in a skillet over medium heat; cook and stir chicken until no longer pink in the center, 5 to 10 minutes.
  3. Whisk flour into tahini sauce until thickened, 2 to 3 minutes. Add cooked chicken to tahini sauce and toss to coat.
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Reviews More Reviews

Most Helpful Positive Review
Sep 28, 2014

Simply delicious! It was so good my siblings finished the tahini sauce with their spoons. I just changed a few things to suit my tastes : Marinate chicken with 2 tsp tahini and 3-4 drops of lemon juice for 3 hours in the fridge. Bring ¾ cup + 2 tbsp water and half of a Maggi®’s heart vegetable broth (Coeur de bouillon Légumes, Maggi®) to a boil over medium-high heat. On low heat, whisk in tahini, soy sauce, 1 large clove of garlic and ginger. (I skipped honey, but still delicious.) Then, add 2 tsp of Tipiak® Fécule de Cuisine (a mix of potato and manioc starches) and cook on very low heat for 4-5 minutes. Just before serving, cook the chicken on low heat in a non-stick frypan without butter or fat : the oil in tahini and the low heat will avoid the chicken to stick and it will cook slowly to keep the meat very tender and juicy.

Most Helpful Critical Review
Jul 16, 2014

I increased the garlic to two cloves and thickened with 1 tablespoon corn starch instead of flour. If I were to repeat I would add chopped pimentos for color and whole cashews for texture. My household thought that this dish was so-so.


7 Ratings

Jun 14, 2014

I wish that there was a 4 1/2 stars, but I'm rounding up. Anyway I really liked this, but felt that the sauce came out sort of... thick. Maybe that's my fault? I had kept the tahini in the fridge and it was a little thick, so I'd suggest that if you are using tahini let it get to room temperature. Anyway, it was really tasty, with a nice hint of sweetness. I used a pound of chicken tenderloins and it worked out well. I used vegetable broth instead of a bouillon cube, and didn't use any sesame seeds because I didn't have any! :) I didn't use any rice or noodles or anything -- instead, I served it with some sauteed dark leafy greens (an "Asian" blend with bok choy, kale, chard, etc) that I'd sauteed in a peanut oil blend with some more of the fresh ginger. I think it worked well together as a fairly healthy meal.

May 01, 2014

Fantastic! Real quick and tasty recipe.

Apr 14, 2014

Really delicious, quick, and easy! I only had powdered ginger and tastes just great!

Mar 05, 2015

This is one of our favorite meals and it's so easy to make. The recipe is perfect the way it is.

Sep 05, 2014

Great weeknight meal. Very tasty and easy!


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  • Calories
  • 424 kcal
  • 21%
  • Carbohydrates
  • 23.9 g
  • 8%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 22.4 g
  • 35%
  • Fiber
  • 3.4 g
  • 13%
  • Protein
  • 33.9 g
  • 68%
  • Sodium
  • 1619 mg
  • 65%

* Percent Daily Values are based on a 2,000 calorie diet.

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