I love one pot meals that are hearty and require no extra work. Even better if I can use ingredients that I already have in the pantry! This recipe ticks all the boxes. Easy, fairly healthy, and uses one of my favorite ingredients of all time – tahini. I swear I would put it in everything if I could, but I think Ryan would kill me!
Ingredients
8 boneless and skinless chicken thighs (or 10 if you have a child that is 6'5)
10 oz. green beans
1 tbsp. cumin
2 tsps. dried thyme
2 tsps. smoked paprika
2 tbsps. olive oil
1 small yellow onion, diced
1 ¼ cups chicken broth
1/3 cup tahini
2 lemons, juiced
Sea salt and fresh ground black pepper
1. Season the chicken with sea salt and pepper. Sprinkle on both sides with the cumin, thyme, and smoked paprika. Heat the olive oil in a large, wide skillet over medium high heat. Add the chicken. Cook until well browned for about 3-4 minutes on each side. Transfer to a plate and keep warm.
2. Take the same skillet and bring the heat up to medium. Add the beans, onions, and a pinch of sea salt. Cook until onions are browned, and beans soften stirring occasionally for 3 minutes. Return the chicken and juices to the skillet. Add 1 cup of the broth and bring to a boil. Simmer, uncovered until the chicken is done and beans are cooked for about 6-7 minutes.
3. Transfer the chicken and beans to a plate. Whisk in the tahini, remaining ¼ cup of chicken broth, and the lemon juice into the liquid in the skillet. Return the chicken and beans to the skillet and heat through. Serve immediately. Nice sides if needed are rice or potatoes.
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