Artificial Food Coloring Free Tahini Chicken Paella with Toasted Sesame
Total time1 hr 10 min
Prep time20 min
Cook time50 min
4.9(28)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 lbs bone-in, skin-on chicken thighs (about 4 pieces)
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 1 red bell pepper, finely diced
- 4 garlic cloves, minced
- 1 tsp ground cumin
- ½ tsp ground turmeric
- 1 can (14.5 oz) diced tomatoes, drained
- ¼ tsp saffron threads
- 3 cups low-sodium chicken broth
- 3 tbsp tahini
- 1 tbsp lemon juice
- 1 ½ cups short-grain rice (such as bomba or calasparra)
- 2 tbsp sesame seeds
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Pat the chicken thighs dry with paper towels and season all over with the salt, black pepper, and smoked paprika.
- 2
In a small bowl, combine the saffron threads with 2 tbsp of the chicken broth and let steep for 5 minutes until the liquid turns deep gold. Whisk in the tahini and lemon juice until smooth, then whisk in the remaining chicken broth until fully incorporated. Set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!