Cold Chicken in Tahini

Andy Cross, The Denver Post Tahini is the new mayonnaise; it makes cold roast chicken much moister and tastier. To save time, you can simply buy a rotisserie chicken or alreadyroasted chicken pieces; just take the meat off while it’s still warm, it’s much easier. Serves 4-6.

Ingredients

6 to 8 chicken thighs or legs with bone

and skin on

3 tablespoons olive oil

2 teaspoons salt

2 tablespoons honey

Juice of three lemons, separated

2 tablespoons avocado oil

N cup tahini

Directions

Rinse the chicken pieces and pat dry. Place in a resealable plastic bag and add the next three ingredients, plus the juice of two lemons. Seal and massage the bag for a minute or two. Marinate in the refrigerator for between 2 and 6 hours. Preheat oven to 400 degrees. Preheat a cast-iron skillet on low heat for 10 minutes. Add two tablespoons avocado or coconut oil and increase heat to medium. When the oil shimmers, lay as many chicken pieces as will fit without touching into the pan; cover it with a spatter screen. Cook for 10 minutes. Put the chicken in the oven, without turning, for another 10 minutes. Turn the pieces and continue to cook; remove the pieces when they begin to read 160 on an instant-read thermometer. When they are cool enough to touch, remove skin and meat (or don’t). Mix tahini with juice of one lemon; dress chicken pieces with tahini and refrigerate. Pack in cooler near the ice. 8