I decided to try a couple of ingredients I've never used, sumac and tahini. Sumac, which has a smoky citrus flavor, was used in the marinade for the chicken, which I made in the morning and refrigerated all day. The tahini was used in the sauce and is simply a paste made by grounding up sesame seeds. The recipe at the link below includes an eggplant and naan (flatbread) side dish, but after using 16 ingredients for chicken and sauce, I wasn't about to take on a bunch more.
No comments:
Post a Comment