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Turmeric Tahini Roasted Chicken

We love an excuse to make our quick pickled red onions. They pair perfectly with Golden Tahini, and add zip and texture to these easy roasted chicken thighs. Serve the chicken as is, or slice thinly and stuff into a pita with the onions, a bit of yogurt, and shredded cabbage for a satisfying lunch.

Chef Tip: Make the onions first so they have time to pickle while the chicken roasts.


  • ½ small red onion, peeled and sliced

  • Handful of dried currants

  • ¼ cup of Apple Cider Vinegar

  • 8 chicken thighs, skin on

  • 1 pouch of  Haven’s Kitchen Golden Tahini

  • Salt

  • 1 lemon

  • Sesame seeds



Preheat oven to 375 Degrees


Add sliced onions, currants, ACV, and a pinch of salt to a small bowl and massage the onions for about a minute. Set aside


In a large bowl, toss the thighs with the Golden Tahini and a generous pinch of salt


Arrange the thighs, skin up, on a baking sheet lined with a baking rack and roast for 45 minutes, until the thighs are golden and crisp


To serve, top the chicken with the strained onions and currants and sprinkle with sesame seeds

Golden Turmeric Tahini

A fresh take on a Middle Eastern classic. Starring toasted sesame seeds, Extra Virgin olive oil, lemon & sumac. Gluten-free. Vegan, Non-GMO, Kosher…

This recipe is also great with our Red Pepper Romesco sauce.

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Keto and Whole30Verfied

Nutrition (per serving)

  • Calories = 180

  • Total fat = 7g

  • Total carbohydrates = 10g

  • Fiber = 1g

  • Protein = 18g

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