Tahini Chicken Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Mar. 5, 2015
This is one of our favorite meals and it's so easy to make. The recipe is perfect the way it is.
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Reviewed: 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.
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Reviewed: Sep. 5, 2014
Great weeknight meal. Very tasty and easy!
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Cooking Level: Intermediate

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Reviewed: 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.
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Reviewed: 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.
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Reviewed: May 1, 2014
Fantastic! Real quick and tasty recipe.
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Photo by Alli Shircliff
Reviewed: Apr. 14, 2014
Really delicious, quick, and easy! I only had powdered ginger and tastes just great!
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Photo by Alli Shircliff

Cooking Level: Intermediate

Living In: Seattle, Washington, USA


 
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