Ingredients
6
chicken breast halves with skin and bones (4 to 4 1/2 lb total)
2
tbsp extra-virgin olive oil
2/3
cup well-stirred tahini (Middle Eastern sesame paste)
1/2
cup fresh lemon juice
1/2
lb sugar snap peas, trimmed
1
red bell pepper, cut into 1/4-inch-thick strips
1/4
cup sesame seeds, toasted
Directions
1.
Put oven rack in middle position and preheat oven to 450°F.
2.
Rub chicken with oil in a shallow baking pan (1 inch deep) and sprinkle with pepper and 1 teaspoon salt. Roast chicken until just cooked through, 40 to 45 minutes.
3.
While chicken roasts, blend tahini, water, lemon juice, garlic, sugar, and remaining teaspoon salt in a blender until smooth.
4.
Blanch sugar snaps in a 2-quart saucepan of boiling salted water 1 minute, then drain in a colander. Rinse under cold running water to stop cooking and drain well.
5.
When chicken is cool enough to handle, remove skin and discard. Remove meat from bones in large pieces, discarding bones, then pull meat into 1/3-inch-wide strips and transfer to a large bowl. Add sugar snaps, bell pepper, and dressing and toss to coat. Sprinkle with sesame seeds.
7.
Chicken salad (without sugar snaps and sesame seeds) can be made 1 day ahead. Add sugar snaps and sesame seeds just before serving and thin dressing with warm water as needed.
8.
Sugar snaps can be blanched 1 day ahead and chilled in a sealed plastic bag lined with dampened paper towels.
New-York Restaurants
