I found this recipe posted in the Bistro Section of the Edmonton Journal.  It was a March feature called ‘Rice Bowl Evolution’ written by Karen Barnaby.  I always saw Tahini at the superstore but never knew how to incorporate it into everyday cooking.  Here is a great recipe that uses your leftover chicken and introduces a new flavour to children.

• 1/2 cup tahini
• 1/4 cup lemon juice, plus more to your taste
• 1/4 cup water, plus more if needed
• 1/4 teaspoon ground cumin seeds
• 2 cloves garlic
• dash sea salt
• 2 cups cooked, diced chicken
• 1 cup diced English cucumber
• 1 cup diced tomato
• 1/2 cup chopped fresh parsley
• 1/2 a medium head of cauliflower, cut into bite-sized florets, cooked
• 4-6 cups hot cooked brown rice or bulgar (can use some quinoa for a change)

Place the tahini in a bowl and whisk in lemon juice and water.  The tahini will become thick, then thin out as liquid is added.  Add the garlic and cumin and season to taste, adding more lemon juice if needed.  If the dressing seems too thick, add more water.  It should be creamy and a little thicker than a crepe batter.

Combine the chicken, cucumber, tomato, parsley and cauliflower.  Toss with the tahini dressing.  Place the rice or bulgar into 4 bowls and spoon the chicken salad over the top.

Tags: cauliflower, chicken, dinner, Lunch, rice, salad, tahini

This entry was posted on Monday, June 21st, 2010 at 4:22 am and is filed under dinner, Eat, Introducing new textures & flavours, Lunch, Using leftovers. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.