Middle Eastern Shredded Chicken with a Garlicky Tahini Sauce
Cooking Steps
1) Add all ingredients for the chicken in a slow cooker, put on high and slow cook for 3-4 hours or until chicken is tender and falling a part, once chicken is through cooking use two forks to shred chicken, let sit in the flavorful reserved liquid for an additional 10- 20 minutes before setting chicken aside
2) In the mean time prepare your tahini sauce by placing all ingredients in the foods processor, pulse on high (about 3 minutes) until you have a thinned out sauce (feel free to add additional olive oil or water as needed if you sauce is too thick) Refrigerate for at least 1 hour before serving
3) This dish is very flavor and can be served numerous ways, over sauteed vegetables (such as sauteed spinach or kale), over mashed sweet potatoes, or my personal favorite over fresh greens, any way you choose your sure to love it! Enjoy!
Serves 3
4 hours
This is a Non-Dairy Recipe
Ingredients
- Ingredients for Chicken 1 1/2 lbs of boneless skinless chicken
- 2 tbsp of lemon juice
- 1 tbsp of olive oil
- 1 tsp of ground cumin
- 1/2 tbsp of curry powder
- 1/2 tsp of cloves
- 1 clove of minced garlic
- Ingredients for Sauce 1/2 cup of tahini (sesame seed paste)
- 1/4 cup of lemon juice
- 3 cloves of garlic minced 1/4- 1/2 cup of water 1 tbsp of olive oil A pinch of sea salt
Add to Favorite Recipes! 
Print This Recipe
2 Responses to “Middle Eastern Shredded Chicken with a Garlicky Tahini Sauce”
Leave a Comment!
[...] Eastern Shredded Chicken with a Garlicky Tahini Sauce Fast Paleo / Posted on: June 27, 2012Fast Paleo – 1) Add all ingredients for the chicken in a slow cooker, put on high and slow cook for 3-4 [...]
Is there enough liquid to cook the chicken in the slow cooker? It seems like it might be missing an ingredient.