What’s For Dinner? SoCo Tahini and Date Chicken with Beans and Vegetables
Bringing together local culinary talent, this recipe was developed by Heinen’s Chef James Mowcomber in collaboration with Chef Doug Katz, a James Beard Award-nominated Cleveland chef, and SoCo Tahini.
Create a wholesome, comforting dinner with tender chicken thighs simmered in a light broth with SoCo Tahini & Dates. Cannellini beans, baby kale, and veggie linguine round out the dish, soaking up the sweet-savory sauce for a nourishing meal that’s both hearty and balanced.
What’s for Dinner is our way of taking the stress out of cooking and making mealtime fun! Each week at the front of your local Heinen’s, you’ll find all the ingredients needed to create one of our simple and delicious chef-inspired meals. Just follow the easy step-by-step recipe card provided to have dinner ready in a matter of minutes. PRINT THIS PAGE
What’s For Dinner? SoCo Tahini and Date Chicken with Beans and Vegetables
Servings: 2
Ingredients
- Soco Tahini & Dates
- Miller Boneless Skinless Chicken Thighs
- Heinen’s Veggie Linguini
- Heinen’s Organic Baby Kale
- Heinen’s Organic Cannellini Beans
- Kitchen Basics Original Chicken Stock
Instructions
- Place the tahini in a bowl.
- Whisk in mustard, lemon juice, and chopped garlic.
- Add water as needed until creamy.
- Reserve some tahini sauce for serving and use the remainder to marinate the chicken.
- Marinate the chicken for at least 2 hours or overnight.
- Roughly chop the veggie linguini.
- Drain and rinse the beans.
- Place a small pot over medium heat.
- Add oil and cook the veggie linguini until softened.
- Add the kale and sauté briefly.
- Add the beans and chicken stock.
- Simmer over low heat.
- Season the chicken with salt and pepper.
- Grill the chicken over medium-high heat.
- Spoon the bean mixture onto a plate.
- Top with the grilled chicken.
- Drizzle with the reserved tahini sauce.Kitchen Basics Original Chicken Stock
