Garlicky Tahini Chicken Recipe

INGREDIENTS:

• 12 cloves of garlic, unpeeled
• 6 chicken thighs on the bone
• 4 Tbsp tahini
• 3 – 6 Tbsp water
• juice of one lemon
• 2 tsp sumac
• 1 tsp paprika
• salt and pepper
• chopped fresh coriander leaves
• To serve
• Wraps/tortillas
• Shredded lettuce
• Greek yoghurt or tzatziki
• 1 tsp Harissa paste, loosened with some olive oil
• sliced avocados, chopped tomatoes, sliced cucumber – optional but delicious

INSTRUCTIONS:

1. Place the garlic in a small pan of boiling water and simmer for 15 minutes or until soft. Drain and when cool enough to handle, slip the skins off.
2. In the meantime, remove the skin and any fat from the chicken thighs; slash the flesh a couple of times.
3. The tahini should be the consistency of pouring cream so thin it out with as much of the water as you need to.
4. Whizz or pound together the garlic, tahini, lemon juice, sumac, paprika and some salt and pepper. Taste it and adjust the seasoning if necessary then spread it over the chicken, getting into the slashes and leave it to marinate, covered, in the fridge for up to 24 hours. I did mine overnight.
5. When you are ready to cook, place the chicken pieces and the marinade in the crock and cook on low for 7 hours. The oil from the tahini bastes the chicken and keeps it really tender.
6. Shred the tender chicken into a serving dish, discarding the bones. Taste the marinade, adjust the seasoning if necessary and pour this over the chicken and sprinkle with coriander leaves.

Source: Selma's Table

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