Tahini mixes into this recipe in an unexpected way to make it creamy and provides a nutty flavor that will be hard to resist. Polenta is also a fantastic way of adding a healthy, gluten free carb brought directly from Italy. This Tahini Chicken with Polenta is easy and fast and is the perfect food when your soul needs some comforting.
What is Polenta?
Polenta is a cornmeal porridge that comes from Italy. Traditionally, polenta was a peasant food (as are many of the great recipes from the Mediterranean Diet). Farmers would grind corn to create cornmeal and then make a porridge from it that could be eaten on its own or added to other dishes. Today, polenta can be purchased already made in a tube or made from scratch as in this tahini chicken with polenta recipe. Polenta is usually make with coarse cornmeal, but can also be made with a more finely ground cornmeal.
How To Make Polenta
Probably the most important step to making a good creamy polenta is not getting distracted. It is really pretty easy, but you do need to be paying attention so it doesn’t burn or get too thick. For perfect polenta, you want to follow a ratio of 2 parts liquid to 1 part polenta. The liquid can be water or broth, for this recipe we are using chicken broth, but you could use vegetable broth as well. Bring the broth to a boil and then add the polenta. Continue cooking on a low heat, stirring often. If the cornmeal gets too thick before it tastes done then you can add more liquid. Cook until the polenta is creamy.
What to serve with Tahini Chicken with Polenta
Think of this dish like a lasagna or moussaka, it is fairly heavy on its own so you want to serve it with simple, light vegetables such as a salad or cooked vegetables. I love to eat it with cooked greens or broccoli. Try this Sauteed Swiss Chard with Garlic or this Cucumber Yogurt Salad with Fresh Mint, Lemon and Olive Oil.
Tahini Chicken with Polenta
- 1 tbsp olive oil
- 1 shallot chopped
- 1 clove garlic chopped
- 1 tbsp tomato paste
- 2 cups chicken (breast or thigh) Cut into bite sized pieces.
- 1 cup crushed tomatoes
- 2 cups chicken stock
- 1/2 cup polenta (coarse cornmeal)
- 1/4 cup tahini
- 1 tbsp lemon juice
- 1/4 cup fresh parsley
- Salt and pepper, to taste
- Heat olive oil in a skillet on medium heat.
- Add the shallot, garlic clove and tomato paste. Cook the tomato paste until it is brown (a few minutes).
- Season the chicken with salt and pepper.
- Add the chicken to the skillet and cook until it's browned on every side.
- Add the crushed tomatoes.
- Cook chicken and tomatoes on a medium heat for about 20 minutes, stirring occasionally. Make sure chicken is cooked thoroughly.
- While the chicken is cooking, bring chicken stock to a boil in a saucepan. Add the polenta and let it simmer, stirring often. Add more liquid if needed. You want the polenta to be soft and creamy.
- In a small bowl, mix the tahini with lemon juice until it is smooth.
- Add the polenta to the skillet with the chicken and drizzle on tahini sauce. Top with fresh parsley leaves.
This turned out amazing. The tomatoes take a creamy consistency and taste almost like there’s cream or butter in dish lol. We loved it! I did splash some white wine to deglaze pan right before adding tomato purée….great dish.
Very nice comfort food for a cold day!