| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon curry powder
- 1 tablespoon garam masala
- 1 1/2 teaspoons chicken bouillon
- Juice of 1/2 lemon
- Kosher salt and freshly ground black pepper
- 4 tablespoons olive oil
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 medium onion
- Ten 6-inch flour tortillas
- Tahini Sauce, recipe follows
- 1/4 cup fresh cilantro leaves, finely chopped
- 1/4 cup tahini
- 1 tablespoon lemon juice
- Kosher salt and freshly ground black pepper
Instructions
- In a large bowl, mix together the curry powder, garam masala, chicken bouillon, lemon juice, 1/2 teaspoon salt and 2 tablespoons olive oil. Rub all over the chicken and let marinate for 30 minutes.
- Preheat the oven to 400 degrees F. Line a baking sheet with foil.
- Spread the chicken out onto the lined baking sheet and bake until cooked through, about 45 minutes. Let cool slightly, then slice into bite-size pieces.
- Thinly slice three-quarters of the onion and dice the remaining one-quarter. Set the diced onion aside for the topping. Heat the remaining 2 tablespoons olive oil (or 2 tablespoons of the marinade) in a skillet over medium high and add the sliced onion. Cook, stirring occasionally, until browned, about 7 minutes.
- Add the chicken and some of the marinade to the onions and cook until crisp and beginning to brown on the edges, about 5 minutes. Season with salt and pepper.
- Warm the tortillas on the stove or in the microwave. To assemble, fill them with chicken, Tahini Sauce, diced onion and cilantro.
- In a small bowl, mix together the tahini, lemon juice and 3 tablespoons cold water until the mixture thickens. Season with salt and pepper.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 809 |
| Total Fat | 38 g |
| Saturated Fat | 6 g |
| Carbohydrates | 71 g |
| Dietary Fiber | 7 g |
| Sugar | 5 g |
| Protein | 47 g |
| Cholesterol | 160 mg |
| Sodium | 1272 mg |
Reviews
Super easy and delicious!
Delicious every time!! Recommend chicken thighs on this one
This has become a go-to recipe for me – so good. I usually double it because the leftovers are delicious! I make extra marinade that I reserve for sautéing the onions – they really complete the dish!
Lemon juice turns the tahini into more of a paste. Not sure what I did wrong, but the dish is delicious anyway!
One of the best recipes I’ve made in a while. Absolutely perfect in every way.
I crave this chicken! So good! Easy to make. I add rice and make them burritos. Kids love them too. A+
This is delicious and easy. I make it often for my family.
Super easy and yummy dinner to throw together on a weeknight. I grill the chicken, then throw it in the oven to finish with sliced slightly caramelized onions that end up soaking up all the chicken juices and seasonings. I use chicken breasts too and a squeezable tahini instead of regular, which makes it easier for me to throw together the tacos. Just a quick squeeze of tahini, fresh lemon and cilantro over each taco plus the onion…perfection!
So delicious!!
Also goes well with thin pita bread.