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PULLED CHICKEN WITH SPICY TAHINI DRESSING AND GRILLED BUTTERNUT SQUASH

Poulet effiloche au tahini epice et courge Butternut grillee

In collaboration with
Emilie Gaillet, Emilie Murmure

Thighs Casseroles and gratins Oven Skillet In advance Winter season
4-6 Portions
5 min Prepping
5 min Cooking
Recipe Easy

Ingredients

Pulled chicken

On sale
  • Vegetable oil for cooking
  • 6 cups (1.5 L) chicken broth

Grilled butternut squash

  • 1 butternut squash, with or without skin
  • Olive oil
  • Sea salt and ground peppe

Spicy tahini dressing

  • 1/3 cup (75 ml) tahini
  • Juice of half a lemon
  • 1 tsp. (5 ml) olive oil
  • 2 garlic cloves, grated
  • 1/2 tsp. (3 ml) chili powder
  • 1/2 tsp. (3 ml) cayenne pepper
  • 3/8 cup (90 ml) hazelnuts, coarsely chopped
  • 1/2 cup (125 ml) cilantro, chopped (extra for serving)
  • 1 tsp. (5 ml) maple syrup
  • Sea salt and ground pepper

Directions

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Pulled chicken

  1. Season chicken thighs with salt and pepper. Heat vegetable oil in a non-stick skillet, add chicken thighs, and cook 4–5 minutes on each side or until golden.
  2. Bring chicken broth to a boil in a large saucepan and add chicken thighs. Cover. Reduce heat and let simmer for 30 minutes.
  3. Meanwhile, make the spicy tahini dressing.
  4. Use two forks to shred chicken directly in sauce, then return to heat for a few minutes. Adjust seasoning to taste.

Grilled butternut squash

  1. Cut butternut squash in half lengthwise, remove seeds, and cut into approximately 1 cm thick slices.
  2. Arrange slices on a baking sheet made of silicone or lined with parchment paper, spacing evenly. Generously drizzle slices with olive oil, season with salt and pepper, and mix everything together with your hands.
  3. Preheat oven to 350 °F (180 °C). Bake for 25–30 minutes until slices are tender, turning over halfway so they cook evenly.

Spicy tahini dressing

  1. Mix together tahini and lemon juice in a bowl, add 5–6 tbsp. water, and stir until consistency is smooth and even.
  2. Heat a dash of vegetable oil in a skillet, then add garlic, chili powder, and cayenne pepper. Cook one minute, then add ¼ cup coarsely chopped hazelnuts. Set aside remaining nuts for plating. Cook for another minute, then add tahini mixture. Add salt and pepper and continue cooking for 1–2 minutes while stirring, until dressing thickens slightly. Remove from heat and mix in chopped cilantro. Adjust seasoning to taste.