Tahini-Roasted Chicken Thighs with Quick-Pickled Onions and Currants
Savory, tangy, and just a little sweet. This dish is all about balance, and the Golden Turmeric Tahini sauce brings it home. Find the sauce online or at your local Whole Foods.
½ small red onion, peeled and sliced
handful of dried currants
¼ cup apple cider vinegar
8 chicken thighs, skin on
Haven’s Kitchen Golden Turmeric Tahini
salt
1 lemon
sesame seeds
1. Preheat oven to 375°F.
2. Add sliced onions, currants, apple cider vinegar, and a pinch of salt to a small bowl and massage the onions for about a minute. Set aside.
3. In a large bowl, toss the thighs with the Golden Turmeric Tahini and a generous pinch of salt.
4. Arrange the thighs, skin side up, on a baking sheet lined with a baking rack and roast for 45 minutes, until the thighs are golden and crisp.
5. To serve, top the chicken with the strained onions and currants and sprinkle with sesame seeds.
Originally featured in A Premade Golden Turmeric Tahini Sauce—and the Dinner Recipe to Go with It
