READY IN: 40mins

INGREDIENTS

  • 34 cupwhite vinegar
  • 12 teaspoonsugar
  • kosher salt and pepper
  • 1largered onion, halved and thinly sliced
  • 13 cuptahini
  • 4tablespoonslemon juice, divided
  • 3tablespoonsextra virgin olive oil
  • 1 12 teaspoonsground coriander
  • 1teaspoonground allspice
  • 1teaspoonground turmeric
  • 34 teaspoonground cinnamon
  • 2lbschicken thighs, boneless, skinless trimmed and cut into 1 . 5-inch cubes
  • NUTRITION INFO

    Serving Size: 1 (357) g

    Servings Per Recipe:4

    Calories: 718.5

    Calories from Fat 491 g 68 %

    Total Fat 54.6 g 84 %

    Saturated Fat 12.5 g 62 %

    Cholesterol 191 mg 63 %

    Sodium 192.5 mg 8 %

    Total Carbohydrate12.2 g 4 %

    Dietary Fiber 3.3 g 13 %

    Sugars 2.7 g 10 %

    Protein 43.4 g 86 %

    DIRECTIONS

  • In a small bowl, stir together the vinegar, sugar and .25 tsp salt until the sugar and salt dissolve.Stir in 1 c sliced onion: set aside(quick pickle).In another small bowl, mix together the tahini and 2 tbs lemon juice, then whick in 6 tbsp water.Season to taste with salt & Pepper; set aside.
  • In a medium bowl, stir together the 2 tbsp of oil, the coriander, allspice, turmeric, cinnamon and .5 tsp each salt/pepper.Add chicken and remaining sliced onion, stir until evenly coated.
  • In a 12" nonstick skillet over medium-high, heat the remaining 1 tbsp oil until barely smoking.Add the chicken mixture in an even layer and cook, uncovered and stirring only every 2-3 minutes, until the chicken is well-browned all over and no longer pink when cut, 10-12 minute.
  • Off heat, stir in the remaining 2 tbs lemon juice, then taste and season with salt/pepper.Transfer to serving dish, drizzle lightly with some of tahini sauce and top with the pickled onion.Serve the remaining tahini sauce on the side.
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