Greek Chicken with Tahini Sauce (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
3 tablespoons extra virgin olive oil
02 -
2 tablespoons Dijon mustard
03 -
4 cloves garlic, finely chopped
04 -
1 tablespoon Italian/Greek seasoning
05 -
1 teaspoon honey
06 -
Chili flakes, to taste
07 -
Salt and black pepper, to taste
08 -
700 g boneless skinless chicken breasts or thighs, cubed
→ Kale Salad
09 -
3 cups chopped kale
10 -
1 tablespoon extra virgin olive oil (for kale)
11 -
Lemon juice, to taste
12 -
½ cup pitted Greek olives
13 -
¼ cup peperoncini
14 -
3 tablespoons sesame seeds or pine nuts
→ Tahini Feta Sauce
15 -
140 g feta cheese
16 -
¼ cup plain Greek yogurt
17 -
3 tablespoons tahini
18 -
1 clove garlic, grated
19 -
2 tablespoons lemon juice
20 -
1 teaspoon honey
→ For Serving
21 -
Cooked rice
22 -
Fresh dill, chopped
# Instructions:
01 -
Preheat the oven to 220°C (425°F).
02 -
On a baking sheet, toss the cubed chicken with 2 tablespoons olive oil, Dijon mustard, chopped garlic, Greek/Italian seasoning, honey, chili flakes, salt, and pepper until well coated.
03 -
Spread the seasoned chicken in a single layer and bake for 15 minutes. Toss the chicken and continue baking for another 5-10 minutes until thoroughly cooked and slightly crisp around the edges.
04 -
In a large bowl, combine the chopped kale, 1 tablespoon olive oil, lemon juice, olives, peperoncini, sesame seeds, salt, and chili flakes. Toss well to coat.
05 -
If desired, add the kale mixture to the sheet pan with chicken during the last 1-2 minutes of cooking to slightly wilt the kale.
06 -
In a blender, combine feta cheese, Greek yogurt, tahini, grated garlic, lemon juice, honey, and ¼ cup water. Blend until smooth, adding more water if needed to achieve desired consistency. Season to taste with salt and chili flakes.
07 -
Divide cooked rice among serving bowls. Top with the chicken and kale salad. Drizzle generously with the tahini feta sauce. Garnish with fresh chopped dill.