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Tahini-Rubbed Chicken With Chickpeas & Dates
Ingredients
For tahini-rubbed chicken
2 tablespoon tahini, well stirred
2 tablespoon olive oil
2 teaspoon honey
2 teaspoon cumin
2 teaspoon sweet paprika
2 pound bone-in, skin-on chicken leg quarters (about 3) or thighs (about 5)
Kosher salt plus freshly ground black pepper, to taste
For rest of dish
1 tablespoon honey
3 tablespoon hot water (either from tap or heated)
1/2 large lemon, very thinly sliced and cut into half moons (seeds removed); save other half for juicing
1 large red onion, halved and thinly sliced
1 15-ounce can chickpeas, drained and rinsed
1 tablespoon olive oil
Kosher salt plus red chile flakes, to taste
8 Medjool dates, pitted and halved
3/4 cup whole-milk yogurt
1 tablespoon tahini, well stirred
1/2 cup roughly chopped cilantro or dill (optional)
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