Turmeric Tahini Roast Chicken and Fonio
March 8, 2021 by Amethyst Ganaway
We’re teaming up with Haven’s Kitchen and Berry Bissap for a special meal for two that only takes about an hour to make! Our Afro-Funk Fonio Pilaf pairs perfectly with a succulent roasted chicken that gets marinated and then cooked in Golden Turmeric Tahini sauce. The warm collard green slaw gives some crunch, and there is sweetness from the carrot , and the nuttiness of the sesame ties the whole thing together. Wanna make it vegan or vegetarian? Substitute chicken for tofu or any other plant based favorite, and use fresh spinach, kale, mustard, turnip, or chard greens if you can’t find or don’t care for collards.
Ingredients
- 2 8oz boneless, skinless chicken breasts
- ¼ pack of Haven’s Kitchen Golden Turmeric Tahini sauce (a little over an ounce)
- 3 tablespoons neutral flavored oil
- 1 pouch Afro-Funk Fonio Pilaf, cooked according to package
- 1 tablespoon olive oil
- 1-2 small bunches collard leaves, cleaned and chiffonade into thin strips (or about 3 cups)
- 1 medium sized carrot, peeled and grated, about ½ cup
- Pinch of salt
- Ground black pepper
- Chili flakes to taste
- 1 teaspoon apple cider vinegar or lemon juice
Preparation
- 01 .
In a ziplock bag, place two chicken breasts, oil, and the Haven’s Kitchen Golden Turmeric Tahini sauce together and combine well until the chicken is completely covered with the sauce and oil. Tightly seal and let marinate in the refrigerator for at least two hours or overnight.
- 02 .
Preheat the oven to 350°F. While the oven is heating, remove the chicken from its marinating package, and place in an oven safe dish lined with foil.
- 03 .
When the oven has reached its proper temperature, place the chicken and dish on the middle rack. Let cook until the chicken has reached an internal temperature of 165°F at its thickest point, or about 30-35 minutes. Let rest for 5 minutes before slicing or serving.
- 04 .
While the chicken is cooking, on the stovetop, heat 1 tablespoon of oil in a pan over medium-high heat for about 2 minutes. Add in collard greens and carrots, coating with oil and quickly saute the vegetables for about 2-3 minutes or until the greens have slightly wilted and carrots are still crunchy but slightly softened.
- 05 .
Remove from the heat and add seasonings and the apple cider vinegar or lemon juice, adjusting to taste.
- 06 .
Serve your roasted chicken over the Afro-Funk fonio pilaf, top it with collard green slaw and sprinkle sesame seed on top. Pour a glass of your favorite Berry Bissap flavor over ice and enjoy!
