Save to your scrapbook

    Tahini chicken traybake

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Tahini chicken traybake

    • Preparation time: 10 minutes + marinating and resting
    • Cooking time: 35 minutes
    • Total time: 45 minutes + marinating and resting

    Serves: 4


    • 8 large chicken thighs (skin on, bone in)
    • 120ml Cooks’ Ingredients Tahini, stirred so it’s runny
    • 4 cloves garlic, finely grated
    • 2 tsp paprika
    • 2 tsp ground cumin
    • 1 lemon, juice of 1⁄2, 1⁄2 cut into wedges
    • 2 tbsp olive oil
    • Hot sauce or sliced fresh green or red chilli, to serve (optional)


    1. Season the chicken thighs. In a large mixing bowl, whisk 2 tbsp tahini together with the garlic, paprika, cumin, lemon juice and oil. Coat the chicken thighs in this mixture, cover and leave to marinate in the fridge for at least 1 hour, or up to 4 hours.

    2. Preheat the oven to 200oC, gas mark 6. Arrange the chicken thighs in a roasting tin in an even layer and roast for 30-35 minutes, until the chicken is cooked through, the juices run clear and there is no pink meat remaining. Meanwhile, put the remaining tahini in a small bowl and whisk in 60-100ml water (depending on the thickness of the tahini) mixing until smooth and the consistency of double cream. Season with a good pinch of salt and set aside.

    3. Remove the chicken from the oven and rest for at least 5 minutes before serving with the tahini sauce, lemon wedges and some hot sauce or chilli, if liked.

    Your recipe note

    Edit your recipe note


    Average user rating

    3 stars