Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, sliced into 1-inch strips
  • 2 large bell peppers (red and yellow), sliced into strips
  • 1 large red onion, halved and sliced into wedges
  • 2 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice, divided
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp smoked paprika
  • 1 tsp turmeric powder
  • 1/2 tsp ground cinnamon
  • 1 tsp sea salt
  • 1/2 tsp freshly cracked black pepper
  • 3 cloves garlic, minced
  • 1/4 cup tahini
  • 2 tbsp warm water
  • 1 tsp maple syrup or honey

Instructions:

  1. Preheat your oven to 425°F (220°C). In a large mixing bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper.
  2. Add the sliced chicken thighs, bell pepper strips, and onion wedges to the bowl. Toss thoroughly until all ingredients are evenly coated in the spice marinade.
  3. Line a large rimmed baking sheet with parchment paper. Spread the chicken and vegetable mixture in a single, even layer, ensuring the pan is not overcrowded to allow for roasting rather than steaming.
  4. Roast in the center rack of the oven for 20-25 minutes. At the 15-minute mark, toss the ingredients on the pan to ensure even browning and caramelization.
  5. While the chicken roasts, prepare the sauce by whisking together the tahini, warm water, remaining 1 tablespoon of lemon juice, and maple syrup in a small bowl until smooth.
  6. Remove the pan from the oven once the chicken reaches an internal temperature of 165°F (74°C). Let rest for 5 minutes, then drizzle with the lemon-tahini sauce before serving.