Fried Herbed Chicken

Fried Herbed Chicken

with Apple-Cabbage Coleslaw

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This chicken dish, from Mark Bittman, takes little time but taste 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: Egg,Wheat,Tree nut (pecan)
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Pinot Grigio
  • Lager

INGREDIENTS:

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

EQUIPMENT YOU'LL NEED:

  • 2 Medium Bowls
  • Food Processor
  • Large 3-inch Deep Saute Pan
  • Small Bowl

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil
  • Vegetable Oil

INGREDIENTS 411:

  • It is normal for chicken to have a slight odor due to the vacuum sealed packaging.