Best Skillet Chicken And Green Beans With Lemon Tahini Sauce Recipes

Blistered Green Beans with Tahini image

Provided by Food Network Kitchen

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 8

2 tablespoons tahini
1 teaspoon grated lemon zest, plus more for topping, plus 4 teaspoons lemon juice
Kosher salt and freshly ground pepper
1/4 cup vegetable oil
2 pounds green beans, trimmed and halved
4 teaspoons chopped garlic (about 4 cloves)
1 teaspoon chopped fresh rosemary
2 tablespoons chopped fresh parsley

Steps:

Make the tahini sauce: Whisk 2 tablespoons warm water, the tahini, lemon zest and lemon juice, 1/4 teaspoon salt and a few grinds of pepper in a small bowl until smooth. (It will look curdled and broken at first but keep whisking.)
Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat. Add half of the green beans and cook, stirring occasionally, until they start browning, 6 minutes. Increase the heat to medium high and cook until wrinkled and blistered in spots, 4 to 6 more minutes. Add 2 teaspoons garlic, 1/2 teaspoon each rosemary and salt and cook, stirring, until the garlic is golden, 1 minute. Transfer the green beans to a platter; wipe out the pan and repeat with the remaining 2 tablespoons vegetable oil, green beans, garlic, rosemary and 1/2 teaspoon salt.
Before serving, drizzle the green beans with the tahini sauce. Sprinkle with the parsley and grate some more lemon zest on top.

Skillet Chicken and Green Beans with Lemon-Tahini Sauce Recipe image

Provided by charlotteh371

Number Of Ingredients 12

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)

Steps:

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. Ads will not print with your recipe