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Cooking 101
We love an excuse to make our quick pickled red onions. They pair perfectly with Golden Tahini, and add zip and texture to these easy roasted chicken thighs. Serve the chicken as is, or slice thinly and stuff into a pita with the onions, a bit of yogurt, and shredded cabbage for a satisfying lunch.
Chef Tip: Make the onions first so they have time to pickle while the chicken roasts.
½ small red onion, peeled and sliced
Handful of dried currants
¼ cup of Apple Cider Vinegar
8 chicken thighs, skin on
1 pouch of Haven’s Kitchen Golden Tahini
Salt
1 lemon
Sesame seeds
Preheat oven to 375 Degrees
Add sliced onions, currants, ACV, and a pinch of salt to a small bowl and massage the onions for about a minute. Set aside
In a large bowl, toss the thighs with the Golden Tahini and a generous pinch of salt
Arrange the thighs, skin up, on a baking sheet lined with a baking rack and roast for 45 minutes, until the thighs are golden and crisp
To serve, top the chicken with the strained onions and currants and sprinkle with sesame seeds
A creamy sesame sauce with hints of sweet roasted garlic, earthy turmeric, and sumac (a ruby-hued, wild growing berry from the Middle East). Drizzle it on…
This recipe is also great with our Red Pepper Romesco sauce.
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Nutrition (per serving)
Calories = 180
Total fat = 7g
Total carbohydrates = 10g
Fiber = 1g
Protein = 18g
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