Tahini Basil Crispy Chicken
You know when you buy a bunch of basil for a recipe, use a few leaves and then the bunch starts to die after just two days? This is why I love a recipe that uses a whole bunch of basil, preserving its fresh beautiful flavour to be used all throughout the week in different ways.
And by the way, basil is best stored with the stems in a jar of water on the counter top. Do not put basil in the fridge!
As much as I love pesto and chimichurri and make these regularly, sometimes I want to change things up. Enter this concoction of some of my favourite star ingredients – tamari, tahini and garlic. This sauce makes a lot so you may have some leftovers to use on your next meal (I love a cook once eat twice kind of situation).
If you are new to using cuts of meat that aren’t skinless boneless chicken breast, I urge you to explore some! There is a magnificent world beyond the standard cuts of meat many are only used to eating, even though chicken drumsticks aren’t so out there. I’ve used breast and drumsticks here, however this recipe works perfectly with thighs and marylands too, just make sure to use skin on (this is where all the flavour is)Enjoy this one for a simple dinner and serve with a beautiful salad or any vegetable side. I have plenty of recipes here if you need ideas.
Tahini Basil Crispy Chicken
A simple oven baked crispy chicken with a beautiful basil filled sauce.
- 2–3 chicken breasts, skin on (approx. 500g)
- 4 chicken drumsticks, skin on
- 1 tsp basil, dried
- 1 tsp oregano, dried
- 1 tbsp olive oil
- Salt and pepper, to taste
Tahini Basil Sauce
- 2 bunches basil, fresh
- ¼ cup tahini
- ¼ cup olive oil
- 1 lemon, juiced
- ¼ cup rice vinegar
- 1 tbsp tamari
- 3 cloves garlic
- Preheat the oven to 220°C (200°C fan forced) and pat the chicken dry with a paper towel.
- In a large bowl combine the olive oil, basil, oregano, salt and pepper.
- Slice the chicken breasts in half lengthwise, then add to the bowl of marinade with the drumsticks. Coat all pieces of chicken and place them in a baking dish, skin side up.
- Place in the oven for 30 minutes.
- Then lower the temperature to 180°C and cook for a further ten minutes.
- Then turn the setting to grill and allow the skin to crisp up for 5-10 minutes. You can move the dish closer to the top of the oven. Watch carefully to ensure it doesn’t burn. Remove from the oven and allow to sit for 10 minutes before serving.
- Meanwhile to make the sauce, place all ingredients in a high powered blender and blend. To serve, spread some of the sauce on the base of the plate, and top with chicken pieces.
- You can double the chicken or use different cuts with the same method. Just ensure they are skin on (the most delicious!).