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Bowl of tahini chicken polenta topped with fresh parsley and rich tahini drizzle

Tahini Chicken Polenta

This tahini chicken polenta combines creamy polenta with tender chicken and a rich tahini drizzle, creating a comfort dish that’s quick, flavorful, and satisfying for any weeknight meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 350 kcal

Equipment

  • Large skillet
  • Saucepan
  • Small bowl

Ingredients
  

  • 1 tbsp olive oil
  • 1 shallot, chopped
  • 1 clove garlic, chopped
  • 1 tbsp tomato paste
  • 2 cups chicken breast or thigh, cut into bite-sized pieces
  • 1 cup crushed tomatoes
  • 2 cups chicken stock
  • 1/2 cup polenta (coarse cornmeal)
  • 1/4 cup tahini
  • 1 tbsp lemon juice
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper, to taste

Instructions
 

  • Heat the olive oil in a large skillet over medium heat.
  • Add the chopped shallot, garlic, and tomato paste. Sauté until the tomato paste darkens in color, about 2-3 minutes, enhancing its natural sweetness.
  • Season the chicken pieces with salt and pepper, then add them to the skillet. Cook for 5-6 minutes, turning occasionally, until the chicken is golden brown on all sides.
  • Pour in the crushed tomatoes, stirring to coat the chicken evenly. Lower the heat to medium and let simmer for 20 minutes, stirring occasionally to prevent sticking. The chicken should be tender and infused with the tomato flavors.
  • While the chicken mixture cooks, bring the chicken stock to a boil in a separate saucepan.
  • Reduce the heat to low and gradually whisk in the polenta. Stir continuously for about 10-15 minutes until it reaches a creamy consistency. Add a splash of extra stock if it starts to thicken too much.
  • In a small bowl, mix the tahini with lemon juice until smooth and pourable. Adjust the consistency by adding a teaspoon of water if needed.
  • Serve the creamy polenta on plates, top with the chicken and tomato mixture, and drizzle the tahini sauce generously over the dish. Finish with fresh parsley for a bright, herbal touch. Enjoy immediately!

Notes

Polenta is usually made with coarse cornmeal, but can also be made with a more finely ground cornmeal. For perfect polenta, you want to follow a ratio of 2 parts liquid to 1 part polenta.