Sesame-crusted roast chicken in tahini and caper sauce from The Olive and the Caper: Adventures in Greek Cooking by Susanna Hoffman

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Notes about this recipe

  • Breadcrumbs on June 29, 2015

    p. 416 - Admittedly, I'm a little late to the party but over 3 yrs later, I'm finally getting around to trying this (seriously, where does the time go, I remember this COTM like yesterday!!). The cooking gods must have been shining upon me today. No shattered baking dishes, no separated sauce, just one delicious sesame-crusted chicken with that tangy-caper sauce that just takes this dish from good to great IMHO. This was a whole new way to roast a chicken for me (covered @ high heat) and a fresh new way to season the humble bird. We loved everything about this dish. I served steamed rice with scallions, black olives, feta and a drizzle of oregano-infused evoo and a Greek salad alongside. Photos here: http://chowhound.chow.com/topics/1017720?commentId=9624031#9624031

  • amraub on March 14, 2012

    Sauce seizes and separates very easily, but is still delicious.

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