Makes 6 servings: 2 tablespoons tahini, 1 tablespoon extra virgin olive oil, 3 garlic cloves, minced to a paste with kosher or sea salt, 1 teaspoon...
Makes 6 servings2 tablespoons tahini
1 tablespoon extra virgin olive oil
3 garlic cloves, minced to a paste with kosher or sea salt
1 teaspoon Spanish pimenton de la Vera (smoked paprika) or other paprika
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1 teaspoon toasted and freshly ground cumin seed
Juice of 1 large lemon
6 bone-in or boneless chicken thighs, skin on
1 bunch Italian parsley or arugula
6 lemon wedges
1. In a large bowl, combine the tahini, extra virgin olive oil, garlic cloves, pimenton, cumin and lemon juice, stirring until blended. Add the chicken thighs and turn to make sure they are well coated. Cover and refrigerate for at least 2 hours or up to 8 hours.
2. Position the oven rack about 10 inches from the broiler heat source.
3. Season the chicken on both sides with salt. Place chicken skin-down on the broiler pan. Cook until the flesh side is well browned. Turn the chicken and cook on the other side until the juices are no longer pink when the thigh is pierced with a knife and until the skin is crisp. Total cooking time is about 20 minutes — a little more for large bone-in thighs, a little less for boneless chicken. Internal temperature on a meat thermometer must reach 165 degrees.
4. Serve chicken on a bed of Italian parsley leaves or arugula. Accompany with lemon wedges.
Adapted from “Moro: The Cookbook” by Samuel Clark and Samantha Clark