My tahini obsession has reached new heights recently and this chicken is the best thing to come out of it. I’ve never used tahini to give sesame flavour to Asian dishes before and I have no idea why because it’s amazing. The marinade coating this chicken is insanely tasty and the chicken gets golden and crispy so it’s a very good time.
I love chicken pieces like this, they’re such an easy way to feed a crowd, you can double this recipe if you need! Just make sure the chicken is in a single layer when you bake it so it gets that golden crispiness going on. Don’t crowd things, I mean it’ll still taste good but it won’t crispy up in the same way.
The sesame seeds and tahini give this chicken that beautiful sesame nuttiness, the soy sauce and Chinese cooking wine act as salty seasoning and the ginger and garlic add their super subtle heat. All this melds so well and allows the sesame flavour to big the bit hitting star of the show.
I’ve been having this with either simply steamed greens or salad but rice would be amazing as thee will be some yummy juices to soak up from the tray. You could even serve this as part of a holiday spread, I think I will be next week;)
Make sure you get on the bone chicken pieces with the skin on for this recipe. Your butcher will have these and if they don’t then just get a good quality whole chicken and remove the marylands, cut at the joint, remove the wings then divide the breasts and cut into 3 pieces (keeping them on the bone) and you have chicken pieces, voila! Cooking on the bone gives it so much more flavour.
1.5-1.7kg chicken pieces on the bone (or portion a whole chicken)
1/3 cup tahini
2 tbs Soy sauce (tamari for gluten free)
1 Tbs freshly grated ginger
1 clove garlic, crushed
1 tsp sesame oil
1 Tbs Extra Virgin Olive Oil
2 tsps honey or maple syrup
2 Tbs sesame seeds
2 Tbs Chinese cooking wine
To serve: 1 Tbs finely chopped spring onions (optional)
Place chicken pieces in an oven proof dish and pour over all other ingredients. Toss well to coat and mix the marinade together. Make sure the chicken is in a single layer in your roasting dish. Cover and set aside for at least 30 minutes but ideally at least 2 hours. Can leave overnight.
Remove fromt the refridgerator 30 minutes before cooking. Preheat the oven to 190 degrees celsius (fan bake). Bake the chicken for 1 hour, turning twice so that you end with the same side facing up as you started with (makes it crispy).
Serve scattered with spring onions.