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Tahini Chicken
with Crispy Smashed Potatoes & Snow Pea-Tomato Salad
40 MIN
2 Servings
From the Test Kitchen
To give the potatoes in this bright summer meal a delightfully crispy exterior and creamy interior, we’re boiling them in water, then smashing them to expose more of the potato so they sear to golden perfection in a hot pan.
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NutritionPER SERVING
-
Calories640 Cals (est.)
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fresh
ingredients
Title
-
2 Boneless, Skinless Chicken Breasts
- ¾ lb Golden Potatoes
- 4 oz Grape Or Cherry Tomatoes
- 4 oz Snow Peas
- 3 oz Radishes
- 1 clove Garlic
- 2 Tbsps Tahini
- ¼ cup Grated Parmesan Cheese
- 1 Tbsp Red Wine Vinegar
time-saving
tips & techniques
step-by-step
instructions
1
Cook & smash the potatoes:
If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Large dice the potatoes. Once the pot of water is boiling, add the diced potatoes; cook 11 to 13 minutes, or until slightly tender when pierced with a fork. Leaving the water boiling, using a slotted spoon or strainer, drain the cooked potatoes. Transfer to a cutting board. Using the flat side of your knife, carefully smash each potato piece once to flatten.
2
Prepare the ingredients & make the dressing:
While the potatoes cook, halve the peas crosswise. Halve the tomatoes; place in a bowl and season with salt and pepper. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a large bowl, combine the vinegar, tahini, 1 tablespoon of olive oil, 1 tablespoon of water, and as much of the garlic paste as you’d like; season with salt and pepper. Whisk until smooth. Transfer half the dressing to a small bowl and set aside for serving.
3
Blanch & shock the peas:
Fill a medium bowl with ice water and a pinch of salt; set aside. Add the halved peas to the pot of boiling water; cook, stirring frequently, 2 to 3 minutes, or until bright green. Using a slotted spoon or strainer, immediately transfer to the bowl of ice water and let stand until completely cool. Drain thoroughly; pat dry with paper towels.
4
Cook the chicken:
STOVE: Pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken; cook 6 to 7 minutes per side, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with aluminum foil to keep warm. GRILL: Pat the chicken dry with paper towels. Season with salt and pepper and drizzle with olive oil on both sides. Grill 7 to 8 minutes per side, or until browned and cooked through. Transfer to a plate. Cover with aluminum foil to keep warm.
5
Crisp the potatoes:
In the same pan (or a large nonstick pan), heat a thin layer of oil on medium-high. Once the oil is hot enough that a piece of potato sizzles immediately when added, add the smashed potatoes in an even layer. Season with salt and pepper. Cook 4 to 5 minutes per side, or until browned and crispy. Transfer to a paper towel-lined plate; immediately season with salt and pepper and top with the cheese.
6
Make the salad & serve your dish:
While the potatoes crisp, to the large bowl of remaining dressing, add the shocked peas, seasoned tomatoes, and sliced radishes. Toss to coat; season with salt and pepper to taste. Served the cooked chicken with the crisped potatoes and salad on the side. Top with the reserved dressing. Enjoy!
1
Cook & smash the potatoes:
If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Large dice the potatoes. Once the pot of water is boiling, add the diced potatoes; cook 11 to 13 minutes, or until slightly tender when pierced with a fork. Leaving the water boiling, using a slotted spoon or strainer, drain the cooked potatoes. Transfer to a cutting board. Using the flat side of your knife, carefully smash each potato piece once to flatten.
2
Prepare the ingredients & make the dressing:
While the potatoes cook, halve the peas crosswise. Halve the tomatoes; place in a bowl and season with salt and pepper. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a large bowl, combine the vinegar, tahini, 1 tablespoon of olive oil, 1 tablespoon of water, and as much of the garlic paste as you’d like; season with salt and pepper. Whisk until smooth. Transfer half the dressing to a small bowl and set aside for serving.
3
Blanch & shock the peas:
Fill a medium bowl with ice water and a pinch of salt; set aside. Add the halved peas to the pot of boiling water; cook, stirring frequently, 2 to 3 minutes, or until bright green. Using a slotted spoon or strainer, immediately transfer to the bowl of ice water and let stand until completely cool. Drain thoroughly; pat dry with paper towels.
4
Cook the chicken:
STOVE: Pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken; cook 6 to 7 minutes per side, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with aluminum foil to keep warm. GRILL: Pat the chicken dry with paper towels. Season with salt and pepper and drizzle with olive oil on both sides. Grill 7 to 8 minutes per side, or until browned and cooked through. Transfer to a plate. Cover with aluminum foil to keep warm.
5
Crisp the potatoes:
In the same pan (or a large nonstick pan), heat a thin layer of oil on medium-high. Once the oil is hot enough that a piece of potato sizzles immediately when added, add the smashed potatoes in an even layer. Season with salt and pepper. Cook 4 to 5 minutes per side, or until browned and crispy. Transfer to a paper towel-lined plate; immediately season with salt and pepper and top with the cheese.
6
Make the salad & serve your dish:
While the potatoes crisp, to the large bowl of remaining dressing, add the shocked peas, seasoned tomatoes, and sliced radishes. Toss to coat; season with salt and pepper to taste. Served the cooked chicken with the crisped potatoes and salad on the side. Top with the reserved dressing. Enjoy!
Tips from Home Chefs