Cumin-Coriander Chicken Bowl with Tahini Slaw
A warmly spiced chicken bowl with crunchy lemon slaw, roasted sweet potato and a creamy tahini drizzle.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Chicken thigh, ground coriander and tahini form the base of this salad.
- Keep the textures distinct. Prepare the components as directed, then combine them with the dressing at the stage given in the card.
- A defined yield. The card makes 1 serving. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Skillet
- Whisk
- Mixing bowl
- Parchment paper
- Knife and cutting board
- Kitchen scale
- Measuring cups and spoons
- Food thermometer
Ingredient notes
- Weigh at the stated stage. The card identifies raw, cooked, dry, or edible weights for chicken thigh and sweet potato. Cooking changes water weight, so use the stated form when measuring.
- Prepare before you start. Measure chicken thigh, ground coriander and tahini and follow any slicing, chopping, rinsing, or thawing directions in the ingredient list.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Cumin-Coriander Chicken Bowl with Tahini Slaw
Ingredients
Method
- Heat the oven to 425°F. Dice the sweet potato and roast on parchment for 20–25 minutes until tender.
- Toss the chicken with the cumin, coriander, turmeric, cinnamon and half the garlic. Sear in a nonstick skillet, turning, until the center reaches 165°F. Rest briefly, then slice.
- Toss cabbage, cucumber, carrot and parsley with the measured olive oil and half the lemon juice.
- Whisk tahini with the remaining lemon juice and garlic, adding water a teaspoon at a time until pourable.
- Add the slaw and roasted sweet potato to a bowl; top with chicken and tahini sauce. Season to taste.
Nutrition
Notes
- Contains sesame.
Tried this recipe?
Let us know how it was!Tips for this recipe
- Dry washed ingredients and drain where directed. Excess water can dilute the dressing.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Serving suggestions
Serve the salad in a bowl or on a plate after following the dressing step. For a larger meal, choose a side that suits your dietary needs and account for it separately.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. Keep any crisp toppings separate until serving.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Can I prepare the components separately?
Yes. Prepare and refrigerate perishable components, then follow the recipe’s timing for adding the dressing. Keep any crisp toppings separate until serving.
How should I use the calories and macros?
The card lists estimates for its stated serving size. Use the listed ingredients and portions as the basis; changing brands, substitutions, toppings, or sides can change the values.
