Tahini Chicken, Squash + Soba with Crispy Brussels
Why we love it:
- 3 Tablespoons Tahini
- 2 Tablespoons Fresh Ginger (about 1 inch, roughly chopped)
- 1 clove Garlic (minced)
- 1 Tablespoon Rice Vinegar
- 1 Tablespoon Soy Sauce (or tamari)
- 3 Tablespoons Water
- 1 Tablespoon Honey
- 1 Tablespoon Sesame Oil
- 1 Delicata Squash (about 1 pound, see substitutions for other squashes)
- 1⁄2 pound Brussels Sprouts
- 1 teaspoon Extra Virgin Olive Oil
- 1⁄2 teaspoon Kosher Salt
- 3⁄4 pound Chicken Thighs, Boneless/Skinless
- 1 package Soba Noodles (typically they’re around 8 ounces, give or take a few is fine)
- 1⁄4 bunch Cilantro (chopped)
1. HEAT THE OVEN TO 425 DEGREES
2. PASTA WATER
Bring a large pot of water to a boil.
(Note: If your ginger is fresh, it will be juicier and the skin is fairly thin. In this case, you can leave the skin on! If it seems dry or has thick skin, you can peel it off first with a peeler or with the back of a spoon.)
Place all of the ingredients for the sauce in a blender or food processor - the tahini, ginger, garlic, rice vinegar, soy sauce, water, honey, sesame oil.
Blend or puree.
*If doing this by hand, it will be a little chunkier, but that’s ok. Try and chop the ginger and garlic finely and whisk it all vigorously.
4. SQUASH + BRUSSELS
Wash the delicata squash and trim off just a sliver of the stem and root end. Cut in half lengthwise then use a spoon to scrape out the seeds. (Crazy idea - you can LEAVE the seeds and guts in on these squash! Seriously. Leave them in for bonus no food waste points! Please show us you did. Tag it #endsandstems on social!)
Slice the squash into thin half moons, about ¼” thick. Place on a lined baking sheet.
Cut brussels in half. Add to the baking sheet, extra leaves and all.
Toss brussels and squash with olive oil and salt. Place in the oven and roast for 12 minutes total, stopping once to toss and flip everything on the pan.
Slice the chicken into small, thin slices, about ¼ inch thick. You can either sauté them with a splash of oil in a sauté pan, or for a hands off version, toss with oil on a baking sheet and roast under the veggies. Either way, they should just take 4-5 minutes to cook through.
When the chicken is done, toss it with 1 tablespoon of the sauce to coat.
Add soba to the water and boil. Check the package as these noodles vary widely. Stir them well and often, especially if you have 100% buckwheat soba which easily stick and turn gloppy.
When cooked but al dente, drain and run under cold water.
7. TOSS WITH SAUCE
When everything is cooked - toss the veggies with the noodles, add the chicken, and pour the sauce over. Toss to coat well.
Serve in bowls and top with cilantro.
If making any component in advance, you can serve it cold. But, the sauce will thicken, so setting it out at room temp for 10 minutes, or microwaving it for 15 seconds will help loosen the tahini up.