Eosinophilic Esophagitis Friendly Tahini Chicken Paella with Toasted Sesame
Total time1 hr 10 min
Prep time20 min
Cook time50 min
4.9(28)
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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.
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