Saudi Tahini Tomato Chicken
Discover the bold and comforting flavors of Saudi Tahini Tomato Chicken, a one-pot meal that perfectly balances Middle Eastern spices with creamy tahini and tangy tomatoes. Tender, bone-in chicken thighs are seared to golden perfection and simmered in a rich, aromatic sauce infused with turmeric, cumin, and coriander. The dish is elevated with a luscious tahini-lemon blend that adds creaminess and depth, beautifully complementing the savory tomato base. Finished with a sprinkle of fresh parsley, this hearty and flavorful recipe is perfect served over fluffy rice or paired with warm flatbread. Ready in just one hour, this dish seamlessly combines tradition and convenience for a truly unforgettable dining experience.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon ground turmeric
- 1 teaspoon paprika
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 2 tablespoons tomato paste
- 400 grams diced tomatoes (canned or fresh)
- 1 cup water
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the chicken thighs with salt, black pepper, turmeric, and paprika. Set aside.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the seasoned chicken thighs, skin side down, and sear until golden brown, about 4-5 minutes per side. Remove the chicken and set it aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the chopped onion until soft and translucent, about 5-7 minutes.
Add the minced garlic, cumin seeds, and ground coriander to the onion. Stir for 1-2 minutes until fragrant.
Stir in the tomato paste and diced tomatoes, cooking for 2-3 minutes to combine the flavors.
Pour in the water and bring the mixture to a simmer. Add the seared chicken thighs back to the skillet, skin side up. Cover and cook on low heat for 30 minutes, or until the chicken is fully cooked and tender.
In a small bowl, mix the tahini and lemon juice with a few tablespoons of the cooking liquid from the skillet to create a smooth paste. Stir this tahini mixture back into the skillet, ensuring it blends evenly into the sauce.
Cook for an additional 5 minutes to thicken the sauce and warm the tahini mixture through.
Garnish with fresh chopped parsley and serve warm with rice or flatbread.
Nutrition Facts
Calories |
564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 621 mg | 27% | |
| Total Carbohydrate | 13.8 g | 5% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 5.8 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 933 mg | 72% | |
| Iron | 4020.7 mg | 22337% | |
| Potassium | 735 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
