Tahini and Honey Crusted Chicken Thighs on Scalloped Potatoes

This idea belongs to John Whaite and comes from his excellent book Perfect Plates in 5 Ingredients.  This is my version and, for me, it's all about the potatoes.  The chicken sits on top of thickly sliced spuds as it cooks, all the while dripping its gorgeous juices which make the potatoes more and more delicious as the liquid is absorbed.

Ingredients:

  • 6 chicken thighs, bone in but skin removed

  • 120g tahini

  • 80g runny honey

  • salt and pepper

  • About 4 medium sized potatoes

  • 2 tbsps. olive oil (not extra virgin)

  • 1 tsp. paprika

  • salt and pepper

Oven 190c, 170c fan

Method:

  • Put the tahini, honey and seasoning in a bowl and stir together; the mixture will be thick

  • Add the de-skinned thighs to the bowl, daub the tahini mixture over them and leave to absorb the flavours

  • Peel and thickly slice the potatoes

  • Toss and thoroughly coat the potato slices in the oil, paprika and seasoning then transfer them to a roasting pan which will be a snug fit for the chicken.

  • Roast the potatoes in the pan for 30 minutes at oven 190c (see above)

  • Make sure the chicken remains well daubed with its tahini jacket then place the thighs on top of the potato slices and roast a further 30-40 minutes 

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