Everyday Dorie: Lightening-Fast Tahini Chicken (or Pork)

November 10, 2019 at 11:02 am | Posted in cook the book fridays, everyday dorie, groups, other savory, savory things | 7 Comments
Tags: chicken, everyday dorie, savory

I’m such a dipstick– I totally thought the second Friday of November was next week and I missed the posting date for CBF. But this recipe is called Lightening-Fast Tahini Chicken, so once I realized, I was able to get it together in a flash!

As written in Dorie’s recipe, this dish is “Tahini Pork” and is made with pork tenderloin. I don’t eat pork, but have found that chicken can often make a fine swap for it, so I used boneless, skinless breasts in place of the tenderloin here. Cube the meat and toss it in a spice mix, brown it up a bit and make a quick sauce straight in the pan to finish cooking it through. I didn’t even bother to pre-mix the tahini and lemon juice– I just added them to the skillet at the same time. Lightening-fast, flavorful and delicious!

For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see how the group liked this one. And P.S., she also has a honey-mustard variation here.

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OH!, that sounds good with the chicken, especially since I have more of that in the freezer than the pork. It is such a delicious combination of flavors and really tasty.

Comment by Chez Nana— November 10, 2019 #

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Sounds great with chicken! Fabulous with rice!

Comment by joycekitchenflavours— November 11, 2019 #

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I like the chicken idea, I always find the pork too dry.

Comment by Margrèt Jóhanna— November 11, 2019 #

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Dorie gets it right that this recipe is lighting fast and yet offers fantastic flavor using the pantry items who mostly have on hand. A touch of red with the pepper looks appealing.

Comment by Shirley @ EverOpenSauce— November 12, 2019 #

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So interesting – I wondered what this would be like with chicken. Good to know – looks delicious!

Comment by Mardi (eat. live. travel. write.)— November 15, 2019 #

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I am with you on the late posting…my email went to junk mail so I forgot to post. We both got it done…somehow haha!

Comment by Kim— November 15, 2019 #

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First, you aren’t a “dipstick” but I love thinking about what a “dipstick” actually is. I’m happy to know that chicken (which Dorie also recommended) is just as delicious as the pork. Your plate is beautiful – the addition of red pepper adds just the little bit of color needed.

Comment by Mary Hirsch— November 21, 2019 #

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