Chef Doug Katz’s Tahini Chicken – Ep. 2

Chef Doug Katz's Tahini Chicken recipe combines a savory tahini and sour pickle juice marinade with a fresh arugula salad, creating a delightful meal.

Ingredients:

• 3 to 4lbs of Whole Chicken (organic or pasture raised if possible)

• 3 Tablespoon Tahini

• 3 Tablespoon Sour Pickle Juice

• 1 Teaspoon Salt, Pepper

• 1 5oz Package Baby Arugula (triple washed)

• 1 Medium Lemon

• 6 Tablespoon Extra Virgin Olive Oil

Directions:

1. Prepare Chicken
   Heat oven to 350 convection, 375 regular Mix the Soco Tahini, Sour Pickle Juice in a small bowl Place chicken in roasting pan Rub mixture all over chicken Salt & Pepper the chicken.

2. Bake Chicken
   Place chicken in oven Bake for one hour or until temperature in thigh is 165 degrees.

3. Prepare Salad
   Place Arugula in a bowl Squeeze lemon into 1 cup measuring cup should be about 2 tbsp Add 6 tbsp Extra Virgin Olive Oil Mix and pour half over Arugula, mix Add salt and pepper to taste.