Description
A delicious and creamy keto-friendly chicken dish with tahini and a zesty sumac twist.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1 tablespoon extra virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 cup tahini paste
- 1/4 cup low-sodium chicken broth
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon ground sumac
- 1/2 teaspoon smoked paprika
- 1/4 cup fresh parsley, finely chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, blend the olive oil, sea salt, black pepper, garlic powder, and onion powder together.
- Add the chicken thighs to the bowl and mix thoroughly to coat each piece with the spice blend.
- In a large oven-safe skillet, heat over medium-high heat and add the seasoned chicken.
- Sear the thighs for approximately 5 minutes on each side until they develop a golden crust.
- In another bowl, combine the tahini, chicken broth, lemon juice, sumac, and smoked paprika, whisking until creamy.
- Once the chicken is seared, pour the tahini sauce over it, ensuring each piece is covered.
- Place the skillet in the oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Allow the dish to rest for 5 minutes before serving.
- Garnish with fresh parsley before serving.
Notes
- For enhanced flavor, consider marinating the chicken in the spice mixture for at least 30 minutes before cooking.
- This dish pairs well with sautéed greens or a refreshing cucumber salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 0g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 120mg