Shared by Mike Solomonov
Shared by Mike Solomonov
Sesame Chicken with Matbucha
Yield: 4 servingsTime: PT1H30M
Sesame Chicken with Matbucha
Yield: 4 servingsTime: PT1H30MFamily Journey
Philadelphia
“There was no such thing as a vegetarian dinner in our household — we had chicken all the time,” says Steve Cook, the co-owner of acclaimed Philadelphia restaurant Zahav. “It was kind of a running joke, when we would ask what was for dinner and my mom would be like: ‘Well, chicken surprise number whatever.’ She had a million different ways to prepare chicken,” he adds.
Among her signatures was an old world leaning dish made with heaps of onions, carrots, and paprika that were stewed in a Club Aluminum pot and served with kasha. Meanwhile, growing up in Pittsburg, Steve’s business partner chef Michael Solomonov (who is a member of the JFS board) grew up with chicken stir fry for dinner often and every fifth one or so was made with chicken liver, which drove the family German shepherd nuts.
This crunchy sesame chicken recipe comes from Steve and Michael’s new book “Zahav Home: Cooking for Friends & Family.” And, while it’s not from their mothers’ kitchens, Steve says, “it’s inspired by something [my mom] would have made.” In the book, Michael notes: “Sesame seeds are the Israeli Shake ’n Bake.”
It’s paired with matbucha, a jammy Moroccan dish that’s a mix of tomatoes and peppers that they make at the restaurant, but this version “is as quick as you can make it in a house,” Michael adds.
Cook’s note: If you are making this on a busy weeknight, get the chicken into the oven and then start on the matbucha — it will be ready by the time the chicken is done cooking.
Read more about Michael’s family in “Chef Michael Solomonov’s Brisket Recipe Has Evolved With Each Generation” and explore over 40 recipes from him in our Bringing Israel Home collection.
Ingredients
For the matbucha:
- ¼ cup olive oil
- ½ large onion, minced
- 4 large garlic cloves, thinly sliced
- 1 red bell pepper, finely diced
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1 teaspoon paprika
- 2 large tomatoes, cut into medium dice
For the chicken:
- 4 bone-in, skin-on chicken thighs, or boneless, skinless chicken thighs, or chicken breasts
- Salt, for seasoning
- ¼ cup tahini paste, loosened with a fork
- ½ cup sesame seeds
Preparation
Step 1
Make the matbucha: Pour the oil into a large skillet set over medium heat. Add the onion, garlic, and pepper and cook until slightly softened, 5 to 7 minutes.
Step 2
Stir in the tomato paste, salt, and paprika until the vegetables are evenly coated. Add the tomatoes, stirring until evenly mixed. Cook until the tomatoes are dissolved, 10 to 15 minutes.
Step 3
Let rest off the heat while you prepare the chicken. Gently reheat when ready to serve.
Step 4
Make the chicken: Preheat the oven to 350F. Liberally season both sides of the chicken thighs with salt. Brush the skin side with tahini paste. Scatter the sesame seeds on a platter or in a shallow dish.
Step 5
Press the tahini-coated chicken into the sesame seeds. Arrange in a baking dish or on a sheet pan seeds side up. Bake until the chicken is golden brown on top and the juices run clear, 45 to 55 minutes. Serve with the warmed matbucha on the side.
