WWDH - Tahini, cumin and buttermilk marinated chicken

For Wednesday with Donna Hay this week, Sarah chose Tahini, Cumin and Buttermilk Marinated Chicken, from p26 of Donna Hay Magazine Issue 68, April/May 2013. 

I was not sure how this combination would go - the tahini, buttermilk and cumin mixture is used to coat chicken thighs before baking.  However, I need not have worried, as the end result is a moist, flavoursome, nutty tasting chicken.

I served my chicken with Baby Bok Choy, Sugar Snaps and Garlic en Papillote, a future FFWD assignment, and microwave-baked sweet potato.

If you are interested in making this chicken dish, you will need:

1/2 cup of buttermilk
1/4 cup of tahini paste
1 lemon
2 cloves of garlic, crushed
4 chicken thighs, skin on and bone in
2 tablespoons olive oil
1 cup of jasmine rice
1/4 cup of slivered almonds
salt and pepper

Preheat the oven to 220 degrees Celsius.

Place the buttermilk, tahini, juice from half the lemon, garlic and cumin in a bowl and mix to combine. Add the chicken and toss to coat. Place the chicken in a non-stick baking dish, drizzle with olive oil, sprinkle with salt and pepper and bake for 30 minutes.

To see what Sarah and Margaret thought of this dish, visit their websites.