Creamy Tahini Lemon Chicken with Charred Broccolini

Ingredients

• 1300 g fresh broccolini(300g)
• 230 ml extra virgin olive oil(27g)
• 315 g minced garlic(15g)
• 410 g fresh rosemary(10g)
• 55 g sea salt(5g)
• 63 g cracked black pepper(3g)
• 72 g red chili flakes(2g)
• 815 ml fresh lemon juice(15g)
• 9600 g boneless, skinless chicken breasts or thighs(600g)
• 1080 g premium runny tahini(80g)
• 1145 ml warm water(45g)
• 1230 ml fresh lemon juice (for sauce)(30g)
• 1310 g Dijon mustard(10g)
• 145 g honey or maple syrup(5g)
• 155 g onion powder(5g)
• 163 g garlic powder(3g)
• 173 g smoked paprika(3g)
• 188 g kosher salt(8g)
• 195 g coarse black pepper(5g)
• 2010 g fresh flat-leaf parsley(10g)
• 215 g fresh rosemary sprigs(5g)
• 225 g fresh lemon zest(5g)
• 231 lemon (cut into wedges)(120g)
• 2410 ml high-quality olive oil (for drizzling)(9g)

Instructions

1. 1Whisk together tahini, warm water, lemon juice, Dijon mustard, and honey until smooth and creamy.
2. 2Pat chicken dry and rub with salt, pepper, onion powder, garlic powder, and smoked paprika.
3. 3Heat olive oil in a large skillet over medium-high heat; add broccolini and cook for 5-7 minutes until tender with charred edges.
4. 4Toss charred broccolini with minced garlic, lemon juice, and chili flakes for 1 minute, then set aside.
5. 5In the same skillet, heat remaining olive oil and sear chicken for 5-6 minutes per side until golden brown and cooked through.
6. 6During the last 2 minutes of cooking, add chopped rosemary to the pan.
7. 7Reduce heat to low and pour prepared tahini sauce into the pan, stirring gently to coat the chicken.
8. 8Remove skillet from heat and let chicken rest in the warm sauce for 3 minutes.
9. 9Arrange charred broccolini on a serving platter and place creamy tahini chicken alongside.
10. 10Garnish with fresh parsley, lemon zest, rosemary sprigs, and lemon wedges. Serve immediately.