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Golden Turmeric Tahini Butter Chicken and Rice

We just love butter-roasting a chicken, and this recipe cuts the time in half by calling for individual cuts instead of a whole bird. A yummy mixture of garlic scented butter and Golden Tahini is poured over the chicken and some onions before roasting, which results in crispy skin and the delicious flavor of oven-roasted brown butter. Raisins add a touch of sweetness and as always, we garnish with fresh herbs for a bright finish.

Chef Tip: Temper the chicken by pulling it out of the fridge at least 30 minutes before cooking it so everything cooks evenly once you go into the oven.


  • 1 3½–4-lb. chicken, cut in eighths

  • Salt

  • 2 large red onions, quartered

  • ½ cup extra-virgin olive oil

  • ½ stick unsalted butter

  • 4 garlic cloves, minced

  • About 5 scallions, sliced, divided

  • ½ cup golden raisins

  • Haven’s Kitchen Golden Turmeric Tahini 

  • Jasmin Rice (to serve 4-6)

  • One bunch parsley, leaves only, chopped



Preheat oven to 350F. Place the chicken on a rimmed baking sheet with the red onions, season with salt


Meanwhile, cook garlic, scallions, and raisins in the oil and butter in a small saucepan over medium heat, until the garlic is lightly golden, but not browned. (about 5 mins). Remove from heat and stir in 1/2 pouch of Golden Tahini


Pour the tahini butter over the chicken and onions, and bake for about a half hour, then baste with juices and tuck raisins under chicken so they don’t burn. bake for another 20-30 minutes till crispy and the internal temperature of the breasts is 165F


Meanwhile, cook rice according to directions


Serve chicken on a bed of rice, covered with juices and topped with parsley

Golden Turmeric Tahini

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