Ingredients
- 8 boneless, skinless chicken thighs
- Coarse salt and freshly ground black pepper
- 1 tablespoon ground cumin
- 2 teaspoons dried thyme, crushed
- 2 teaspoons paprika
- 2 tablespoons olive oil
- 8 ounces green beans, trimmed and halved
- 4 shallots, peeled and quartered
- 1 ¼ cups chicken broth
- ⅓ cup tahini
- ¼ cup lemon juice
- Lemon wedges and/or zest (optional)
Preparation
Step 1
Season chicken with salt and black pepper. Sprinkle with cumin, thyme,
and paprika; rub in with fingers. In a 12-inch skillet heat 2 Tbsp. olive oil
over medium-high. Add chicken. Cook 5 to 7 minutes or until wellbrowned, turning once. Transfer to a plate.
Return skillet to medium. Add beans, shallots, and 1/2 teaspoon salt. Cook
3 minutes or until shallots are browned and beans soen, stirring
occasionally. Return chicken and juices to skillet. Add 1 cup broth. Bring to
boiling. Simmer, uncovered, 6 to 8 minutes or until chicken is done (170°F).
Using a slotted spoon, transfer chicken and vegetables to a plate. Whisk
tahini, remaining 1/4 cup broth, and the lemon juice into liquid in skillet.
Season with salt and pepper. Return chicken and vegetables to skillet; heat
through. If desired, sprinkle with lemon zest and serve with lemon wedges.
Makes 4 servings.
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