Tahini Grilled Chicken Thighs

Earthy tahini, bright lemon, and fragrant spices transform humble chicken into something soulful and deeply satisfying. Grilled until just charred, it’s simple food elevated, best enjoyed with good company and a glass of Pinot Noir.

Chef Clayton Allen

Serves 6-8

Ingredients
Filling:

• 2 Tbsp. butter

• 1½ lb. ground beef

• 1 lb. stewing beef, diced

• 2 onions, finely chopped

• 2 carrots, finely diced

• 2 ribs celery, finely diced

• 2 cloves garlic, minced

• 2 Tbsp. tomato paste

• ½ cup dry red wine (or beef stock)

• 1 cup beef stock

• 1 tsp. fresh thyme

• 1 bay leaf

• Salt and pepper

Topping:

• 1 sheet puff pastry, thawed

• 1 egg, lightly beaten

Method

1. Sauté onion, carrot, celery, and garlic in butter until softened. Add beef, cook until browned.

2. Stir in tomato paste, deglaze with wine, add stock, thyme, and bay leaf. Simmer 15–20 minutes until thickened. Remove bay leaf; season with salt and pepper. Cool slightly.

3. Preheat oven to 400°F. Transfer beef filling to casserole. Top with puff pastry, trim, seal edges, brush with egg wash, and cut small slits for steam.

4. Bake 30–35 minutes until pastry is puffed and golden. Rest briefly before serving.