Tahini’s the secret of this easy chicken dish

When I have last-minute guests coming, this dish is my go-to. Tahini and garlic roasted chicken thighs are quick, easy and delicious.

Chicken thighs have considerably more flavor, I believe, than chicken breasts, and their degree of doneness can be trickier to judge. For a chicken breast, you look for the meat to change from pink to white when cooked through. The dark meat of chicken thighs, though, looks pinkish brown even when thoroughly cooked at 155 degrees. Use a thermometer to check.

Tahini, a toasted sesame butter used in hummus, is the star ingredient in this marinade. (Bonus: Tahini is considered an immune system-boosting superfood, too.) The dish takes less than 15 minutes to prepare. Let it marinate for an hour, then pop it in the oven while you socialize with your guests.

So go ahead and invite those neighbors over tonight. You’ve got this!

Tahini and Garlic Roasted Chicken Thighs

Serves 6 to 8 INGREDIENTS

4 cloves garlic, peeled and minced

2 teaspoons cumin seeds, toasted and ground

1 teaspoon coriander seeds, toasted and ground

2 teaspoons smoked paprika

Juice of 2 lemons (plus a lemon for garnish) 1/3 cup tahini 1 tablespoon extra-virgin olive oil

2 green onions, sliced (plus extra for garnish) 1 teaspoon kosher salt ¼ teaspoon ground black pepper

8 medium to large boneless, skinless chicken thighs INSTRUCTIONS

Heat oven to 400 degrees.

Make the marinade: In a bowl, combine the minced garlic, ground cumin and coriander, smoked paprika, lemon juice, tahini, olive oil, sliced green onions, salt and pepper until well mixed.

Rub marinade on chicken thighs. Place in roasting pan and let sit for 1 hour at room temperature. (You can refrigerate the chicken instead, but be sure to take the meat out 30 minutes before cooking so the chicken is closer to room temperature.)

Roast in the oven for 20 to 25 minutes, or until the internal temperature reaches 155 degrees. Let rest for 5 minutes. Then transfer chicken to a platter, pouring any juices from the pan over the chicken. Garnish with lemon wedges and sliced green onions and serve.

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Bibby Gignilliat is the founder of Parties That Cook, a San Francisco-based culinary event company; PartiesThatCook.com.