• 1 medium onion, roughly chopped
• 1 to 2 tablespoons mixed fresh herbs (tarragon and sage recommended)
• 2 tablespoons tahini or peanut butter
• 1 / 4 cup olive oil plus more, for frying
• 1 / 4 cup flour, for dredging
• 6 boneless, skinless chicken thighs or
4 boneless, skinless chicken breast halves
• Chopped fresh parsley, for garnish
• Lemon wedges, for garnish
In a blender or a food processor fitted with the metal blade, combine onions, herbs and tahini or peanut butter. Puree the mixture slowly adding just enough olive oil through the feed tube to make a thick, smooth paste; do not let it get too thin.
Put flour in a shallow bowl. Place chicken in another bowl.
Rub tahini mixture over chicken, then dredge each piece in flour. Gently shake off any excess flour, coat again with paste and dredge once more in flour shaking off excess.
Heat 1 / 4 inch olive oil in a skillet over high heat; when it is hot (a little flour dropped into it sizzles), fry chicken about 4 minutes on each side, until well browned and cooked through; it will take longer if you use chicken with the bone in. Garnish with parsley and serve hot or warm, with lemon wedges. Makes 4 servings.
Per serving: 482 calories, 45 percent calories from fat, 24 grams total fat, 4 grams saturated fat, 145 milligrams cholesterol, 9 grams carbohydrates, 1 gram total fiber, 2 grams total sugars, 8 grams net carbs, 55 grams protein, 130 milligrams sodium.
Recipe: 15-Minute Fried Herbed Chicken
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