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15-minute fried herbed chicken from The Minimalist at The New York Times by Mark Bittman

  • sage
  • chicken thighs
  • lemons
  • onions
  • parsley
  • tahini
  • tarragon

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Notes about this recipe

  • Eat Your Books

    Can substitute peanut butter for tahini, and chicken breasts for chicken thighs.

  • Delys77 on November 17, 2016

    For me this was a total failure. The crust was wet and just fell off and what did adhère had an odd flavour. I dont know what I was thinking, sage amd peanut butter really? Also he doesn't suggest you pound the chicken thigh but there is no way a thigh is cooking through in 4 minutes per side.

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