Fried Herbed Chicken

Fried Herbed Chicken

with Apple-Cabbage Coleslaw

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This chicken dish from Mark Bittman takes little time but tastes so good that it raises the bar for weeknight cooking. Chicken pieces are smothered in a tahini paste, dredged in flour and fried in just a small amount of oil. The apple slaw adds a sweet crunch.

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  • Est. Cooking Time: 45 min
  • Allergens: Tree Nut, Egg, Wheat
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Pinot Grigio
  • Lager

INGREDIENTS:

  • Mayonnaise
  • Honey
  • Roasted Pecan Halves
  • Tahini Paste
  • All Purpose Flour
  • Chicken Thighs
  • Granny Smith Apple
  • Garlic Cloves
  • Fresh Parsley
  • Tarragon
  • Fresh Thyme
  • Lemon
  • Yellow Onion
  • Coleslaw Mix

EQUIPMENT YOU'LL NEED:

  • 2 Medium Bowls
  • Food Processor
  • Large 3-inch Deep Sauté Pan

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil
  • Vegetable Oil