Home » Tahini-Rubbed Chicken With Dates

Tahini-Rubbed Chicken With Dates

Hello reader! Long time no post! Please forgive me, I still take this blog very seriously – despite my inconsistency – life just happens to get in the way sometimes and I clearly need to work on my poor time management skills.

But I’m back with another super easy, super delicious, super customizable recipe. Before we get into that, though, I have to talk about this little book I’ve just finished reading: The Seven Husbands of Evelyn Hugo.

Omg. It’s riveting, it’s juicy, it’s intriguing. It feels so real that I more than once had to stop myself from googling the characters as if I were googling actors from a movie I was watching. I had to constantly remind myself that Celia St James isn’t a real person! It’s old Hollywood and glamorous, it makes me think of Elizabeth Taylor, Taylor Swift, and Wildest Dreams. It got me absolutely immersed in its world and I highly recommend it!

My next recommendation is this lovely dish: Tahini-Rubbed Chicken With Dates. I’ve already professed my love of tahini, but currently I’m very much involved in a love affair with dates. They add sweetness to a dish, they make a great snack, they’re healthy, what’s not to love! So I’m basically combining two great loves in one dish, it’s a bomb, it’s a love bombing dish – the best kind of love bombing. Although the pomegranate seeds are absolutely optional, I recommend adding them for texture and for their beauty. They make everything look prettier, like adding the right accessories to an otherwise basic look.

Tahini-Rubbed Chicken With Dates

  • Servings: 2
  • Difficulty: easy
  • Print


  • 2 tbsp tahini
  • 2 tsp honey
  • 1 tsp paprika
  • 1 tbsp olive oil
  • 1 red onion, thinly sliced
  • 4 bone-in, skin-on chicken thighs
  • 8 Medjool dates, pitted and halved
  • 1/2 teaspoon chili flakes
  • salt and pepper
  • 1/4 cup chopped parsley
  • 1/4 cup grated parmesan
  • pomegranate seeds, to garnish


  1. Preheat oven to 425°F.
  2. In a small bowl, mix together tahini, honey, and paprika until smooth and well combined.
  3. Blot chicken dry with paper towels, and season with salt and pepper. Rub the tahini mix all over chicken and under the skin.
  4. Heat olive oil in ovenproof skillet. Add sliced onions and saute until softened, about 4 minutes. Add chilli flakes, and chicken thighs and brown on both sides; 2-3 minutes on each side.
  5. Roast chicken for 20 minutes. Remove skillet from the oven, and nestle dates around the chicken. Roast for 15-20 minutes longer, or until the chicken is cooked through.
  6. Add chopped parsley, grated parmesan and pomegranate seeds, and serve.

If you make this Tahini-Rubbed Chicken With Dates please be sure to leave a comment and/or give this recipe a rating! I’d love to hear from you and I love responding to each and every comment. And if you do make this recipe, don’t forget to also tag me on Instagram! I’d love to see your photos.

Leave a Reply