The Olive and the Caper: Adventures in Greek Cooking
Sesame-Crusted Roast Chicken
Page 416
Cuisine: Greek | Course Type: Main Courses
View photos (2)Tags: challenge
Recipe Reviews
I used a Römertopf clay cooker for the chicken, following the timings provided. A beautiful and delicious chicken was the result. We spread the sauce over the sliced chicken. Really tasty.
Queezle_Sister from Salt Lake City, UT
Moist chicken with a slightly exotic sesame flavor.
I followed my sister's advice, and used a bigger pan (I used an oblong dutch oven). I also brushed on the oil-lemon-salt mixture, and then sprinkled on the sesame seeds. It worked well to distribute the seeds.
After 55 minutes, I opened the dutch oven and measured the internal temperature. It was perfect - 160 - 170˚F - very slight pink which disappeared as it finished roasted (uncovered) and then rested.
The juice from the pan is converted to a sauce by removing the fat and whisking in tahini and capers. The cook is instructed to pour it over the chicken. I felt this ruined the look of the bird (compare the two photos). The sauce is a good addition to the bird, so don't skip it, but consider serving it on the side.
Peckish Sister from Central, FL
I found the perfect tight fitting pan, but think it would have cooked better if it was in a looser fitting pan. I also would not mix the sesame seeds in with the oil, lemon juice and salt, but sprinkle the seeds over after rubbing the liquid mixture everywhere. They clumped and did not form the nice crust l expected. I usually do not like tahini by itself, but this simple sauce went well with the juicy chicken.
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