Chicken thighs with chilli tahini noodles recipe
This chicken thigh and tahini dish is really easy to double, if you want to make a batch to store in your fridge. You can also do a version where you top it with halloumi for a twist...
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Cooking tools:
- Skewer
- Kitchen scale
- Skillet
- Plate
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Stove
- Saucepan
- Colander
- Wooden spoon
Ingredients
- 1 tbsp light olive oil
- 8 free-range skin-on, bone-in chicken thighs
- 250g banana shallots, sliced
- 2 fat garlic cloves, crushed
- 150g tahini (we used Belazu)
- Juice 1-2 lemons
- 2-3 tbsp ketjap manis (see Know-how)
- Pinch or two chilli flakes to taste
- 300ml chicken stock
- 200g greens, trimmed and thinly sliced
- 200g dried udon or egg noodles
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