Keto Chicken With Tahini Sauce Food
TAHINI CHICKEN
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.
Provided by Elaine Geiger
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 20m
Yield 2
Number Of Ingredients 11
Steps:
- 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.
- Heat butter in a skillet over medium heat; cook and stir chicken until no longer pink in the center, 5 to 10 minutes.
- Whisk flour into tahini sauce until thickened, 2 to 3 minutes. Add cooked chicken to tahini sauce and toss to coat.
Nutrition Facts : Calories 423.7 calories, Carbohydrate 23.9 g, Cholesterol 76.9 mg, Fat 22.4 g, Fiber 3.4 g, Protein 33.9 g, SaturatedFat 5.3 g, Sodium 1618.6 mg, Sugar 9.1 g
KETO CHICKEN WITH TAHINI SAUCE
A quick and easy chicken recipe with a coconut and tahini based sauce and salad.
Provided by Nikki
Categories Dinner Lunch Main Course Sauce
Time 21m
Number Of Ingredients 11
Steps:
- Season chicken breasts with salt and pepper and then pan fry, grill, bbq or cook in an air fryer for approximately 8 minutes each side or until cooked through.
- Take all sauce ingredients except for parsley and blitz in a food chopper or similar until smooth and combined. Taste and adjust salt and pepper if needed. Add in chopped parsley and mix through with a spoon.
- Serve chicken with salad and avocado and top with your tahini sauce.
Nutrition Facts : Calories 676.6 kcal, Fat 34.5 g, Carbohydrate 9.6 g, Fiber 5.1 g, Sugar 2.3 g, Protein 81.3 g, ServingSize 1 serving
SPICY CHICKEN BREASTS WITH TAHINI-YOGURT SAUCE
Oooh, I can't wait to make this one - I love Middle Eastern food! From the net for Zaar World Tour 05!
Provided by currybunny
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees.
- Mix 2 tablespoons of the olive oil and the spices in a small bowl. Put the chicken and spices in a mixing bowl and toss. Season with salt and pepper to taste. Put the remaining 2 tablespoons olive oil in an ovenproof skillet over medium heat.
- Brown the chicken 1½ to 2 minutes on the meaty side, then turn and brown for 3 to 4 minutes on the skin side. Pour out any excess oil. Transfer the skillet to the oven and cook for about 30 minutes, or until the chicken is just cooked through. Serve with Tahini-Yogurt Sauce.
- Tahini-Yoghurt Sauce:.
- Mix tahini, yogurt, lemon juice, cilantro, garlic, and honey together in a bowl. Season with salt, pepper, and cayenne to taste. Serve at room temperature. Refrigerate if not using immediately, but this sauce should not be kept more than 24 hours.
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- Add all tahini sauce ingredients, except water, into a mixing jug*. Then pour the water little by little, whisking well to combine, until the sauce reaches the desired consistency.
- Place the chicken on a plate or glass container, then pour over 1/3 of the tahini sauce, and mix well to coat. Let it marinate for at least 15 minutes.
- Heat the olive oil in a large non-stick pan* over medium-high heat. Add chicken and cook, stirring frequently, until golden brown and cooked through, about 6-8 minutes.
- To assemble the boats, place the lettuce leaves on a platter or wooden board*, and top with cooked chicken, carrot, cucumber, avocado, and fresh cilantro. Drizzle the remaining tahini sauce and sprinkle green onions and sesame seeds.
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- 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.
- Meanwhile, in a small bowl, whisk the tahini paste with the remaining minced garlic and 3 tablespoons each of yogurt and lemon juice. Season with salt and pepper.
- Light a grill or heat a grill pan. Brush the grill grates or the pan with the canola oil. Remove the chicken from the marinade and shake off any excess. Grill the chicken breasts over moderate heat, turning once, until they are browned and cooked through, about 15 minutes. Transfer the chicken breasts to a cutting board and let them rest for 5 minutes. Slice the chicken into strips and serve with the tahini sauce.
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