Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 1.5 kilograms of boneless, skinless chicken thighs into approximately 5 cm pieces and place the 1.5 kilograms of chicken in a large bowl, preparing for marinade.

2. 2

   Whisk together 60 milliliters of olive oil, 30 milliliters of fresh lemon juice, 15 grams of minced fresh garlic, 10 grams of dried Herbs de Provence, 5 grams of sea salt, and 2 grams of freshly ground black pepper in a small bowl to create the marinade.

3. 3

   Pour the entirety of the prepared marinade over the 1.5 kilograms of chicken pieces, ensuring all 1.5 kilograms of chicken are thoroughly coated, then cover the bowl and refrigerate for at least 2 hours or preferably overnight.

4. 4

   Preheat your tandoor oven to its highest setting, around 250-300 degrees Celsius, or preheat a conventional oven to 230 degrees Celsius with a baking sheet inside, preparing the cooking environment.

5. 5

   Thread the 1.5 kilograms of marinated chicken onto skewers for the tandoor, or arrange the 1.5 kilograms of chicken pieces in a single layer on a hot baking sheet for a conventional oven, and cook the chicken for 15-20 minutes, turning occasionally, until the chicken is cooked through and lightly charred.

6. 6

   While the chicken cooks, prepare the sesame cream by whisking together 80 milliliters of tahini, 60 milliliters of cold water, 15 milliliters of fresh lemon juice, 2 grams of sea salt, and 1 gram of freshly ground black pepper until smooth and creamy.

7. 7

   Stir the 15 grams of finely chopped fresh chives into the prepared sesame cream.

8. 8

   Serve the hot tandoor-baked chicken (the 1.5 kilograms cooked earlier) immediately with a generous drizzle of the Provençal sesame cream.