Tahini Chicken Bowl

Step 1

Set the oven to 425°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

Step 2

Pat the chicken thighs dry with paper towels so they will brown more easily in the oven.

Step 3

Mince the garlic until the pieces are smaller than a grain of rice—about the size of pencil-tip dots—and set aside.

Step 4

Cut the cucumber in half lengthwise from tip to root, then slice crosswise into thin half-moons about 1/4-inch thick.

Step 5

Cut each cherry tomato in half from top to bottom and place in a small bowl with the cucumber.

Step 6

Place the chicken thighs on a sheet pan, drizzle with 1 tablespoon olive oil, and sprinkle with salt and pepper on both sides.

Step 7

Slide the sheet pan into the oven and roast the chicken for 20 minutes, until the surface is golden brown and a fork inserted into the thickest part meets no resistance.

Step 8

While the chicken roasts, bring a small pot of salted water to a rolling boil (water should bubble vigorously across the entire surface).

Step 9

Pour 0.75 cup rice into the boiling water, stir once with a wooden spoon, then reduce the heat to low and cover with a lid.

Step 10

Cook the rice covered for 15 minutes without lifting the lid, until the water is fully absorbed and grains are tender.

Step 11

While the rice cooks, pour 0.25 cup tahini into a small bowl and add the minced garlic and 3 tablespoons fresh lemon juice.

Step 12

Whisk the tahini mixture vigorously with a fork until smooth and creamy, about 1 minute—add 2 tablespoons water if it is too thick to drizzle.

Step 13

Divide the cooked rice between two bowls, mounding it in the center to create a shallow well.

Step 14

Place one roasted chicken thigh on top of the rice in each bowl.

Step 15

Drizzle 3 tablespoons of tahini sauce over and around each chicken thigh, letting it pool on the rice.

Step 16

Scatter the cucumber and tomato mixture alongside the chicken and rice in each bowl, then drizzle with 1 teaspoon olive oil and a pinch of salt.