Sunday, March 4, 2012

Sesame-Crusted Roast Chicken in Tahini and Caper Sauce

I feel a bit odd admitting that this was my first time roasting a whole chicken. This recipe comes together easily, but not exactly quickly. The only difficulty I had was that the pan I was using shattered 25 minutes into the cooking time. I ended up without enough chicken juices to make the sauce properly and had to add a bit of water. Be careful not to overcook the sauce or it will go gritty.

One year ago: Cornbread
Two years ago: Scrambled Eggs with Broccoli Pesto

Sesame-Crusted Roast Chicken in Tahini and Caper Sauce (from The Olive and the Caper)

1 chicken, rinsed and patted dry
2 tbsp sesame seeds
2 tbsp fresh lemon juice
1 tsp olive oil
1 tsp salt
1/4 cup tahini
2 tbsp capers, drained

1. Preheat oven to 450F.
2. Stir sesame seeds, lemon juice, oil, and salt together in a small bowl.
3. Place chicken in a baking dish just large enough to hold it snugly. Rub the sesame mixture over the chicken, inside and out. Cover and place in oven.
4. Roast chicken until juices are no longer pink and breast is turning golden, 55 minutes.
5. Remove cover, pour juices into small saucepan, and set pan aside until fat rises to top.
6. Return chicken to oven and roast uncovered until browned and crusty, 10 - 15 minutes. Transfer chicken to platter.
7. Spoon fat off top of juices. Add tahini and capers and whisk until smooth. Bring to boil, whisk again, and pour sauce over chicken. Serve.

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