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 g68 %
Total Fat 54.6 g84 %
Saturated Fat 12.5 g62 %
Cholesterol 191 mg 63 %
Sodium 192.5 mg 8 %
Total Carbohydrate12.2 g 4 %
Dietary Fiber 3.3 g13 %
Sugars 2.7 g10 %
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.
