(4 servings)
I came across an interesting recipe for Turkish-Spiced Chicken Kebabs with Pomegranate Relish and Tahini Yogurt at Epicurious which inspired me to experiment a bit. The result was this flavorful chicken dish which was quick and easy to prepare.
sesame oil for baking dish
6 skinless and boneless chicken thighs, about 1 1/2 lbs.
salt and freshly ground pepper
a few pinches of dried mint
1/3 cup tahini
2-3 tbsp pomegranate molasses
3-4 large cloves garlic, pressed or minced
1/4 cup water
2 tsp sesame seeds (optional)
serve with cooked rice
fresh pomegranate seeds for garnish
Lightly grease an eight or nine inch square baking dish with sesame oil and set aside.
Preheat oven to 400°F.
Trim any visible fat from the chicken thighs. Cut them in half and lay them out in an even layer. Sprinkle both sides with salt and pepper. Then sprinkle a few pinches of dried mint over ONE side only. I used a bit more than I should have and the mint was a tad too pronounced. Use less than what you see in the photo below.
Place the chicken, mint side up into the prepared baking dish. Set aside.
In a small bowl combine the tahini, 2 tablespoons pomegranate molasses and garlic until well mixed. Taste and add more pomegranate molasses if you like it more tangy. Then add the water and stir until you have a smooth sauce.
Spoon half the sauce over the chicken and using the spoon, work the sauce in between the chicken pieces. Add the remaining sauce and spread evenly over the top. Sprinkle the sesame seeds evenly over the top, if using.
Bake for about 40-50 minutes, or until the top has browned lightly, the sauce is bubbly hot and the juices run clear when the chicken is pierced with a sharp knife. Remove from oven.
Serve the chicken with cooked rice and garnish with pomegranate seeds.
6 skinless and boneless chicken thighs, about 1 1/2 lbs.
salt and freshly ground pepper
a few pinches of dried mint
1/3 cup tahini
2-3 tbsp pomegranate molasses
3-4 large cloves garlic, pressed or minced
1/4 cup water
2 tsp sesame seeds (optional)
serve with cooked rice
fresh pomegranate seeds for garnish
Lightly grease an eight or nine inch square baking dish with sesame oil and set aside.
Preheat oven to 400°F.
Trim any visible fat from the chicken thighs. Cut them in half and lay them out in an even layer. Sprinkle both sides with salt and pepper. Then sprinkle a few pinches of dried mint over ONE side only. I used a bit more than I should have and the mint was a tad too pronounced. Use less than what you see in the photo below.
Place the chicken, mint side up into the prepared baking dish. Set aside.
In a small bowl combine the tahini, 2 tablespoons pomegranate molasses and garlic until well mixed. Taste and add more pomegranate molasses if you like it more tangy. Then add the water and stir until you have a smooth sauce.
Spoon half the sauce over the chicken and using the spoon, work the sauce in between the chicken pieces. Add the remaining sauce and spread evenly over the top. Sprinkle the sesame seeds evenly over the top, if using.
Bake for about 40-50 minutes, or until the top has browned lightly, the sauce is bubbly hot and the juices run clear when the chicken is pierced with a sharp knife. Remove from oven.
Serve the chicken with cooked rice and garnish with pomegranate seeds.
