Description

Making this flavorful chicken in under 30 minutes on a weeknight is simple. The chicken is smothered in a delicious paste and then dredged in flour. Fry on each side for about 7 minutes. That's it. Serve with your favorite sides.

Ingredients

• 3 garlic cloves
• salt, to taste
• pepper, to taste
• 1 medium onion, roughly chopped
• 2 - 2 1/2 T. choice of mixed herbs, like parsley, basil, chives, tarragon, garlic powder, and/or sage
• 2 T. tahini or peanut butter
• ¼ c. olive oil, plus more for frying
• flour, for dredging (season with salt and pepper, if desired)
• 6 boneless, skinless chicken thighs or 4 half-breasts
• chopped fresh parsley leaves, for garnish
• lemon wedges, for garnish

Steps

1. Wash chicken and pat dry with paper towels.
2. In a blender or a food processor, combine garlic, onion, salt, pepper, herbs of your choice and tahini/peanut butter. As mixture is puréed, slowly add just enough olive oil through the feed tube to make a thick, smooth paste, not letting it get too thin.
3. Put flour in a shallow bowl and chicken in another bowl. Drag/dredge the chicken through the paste mixture, then dredge each piece in the flour, gently shaking off any excess flour. Drag/dredge again through the paste, then dredge once more in flour.