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
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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.
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