This is a must have sauce on top of the Spicy Moroccon Chicken that I posted earlier today.
- 1/2 cup tahini
- 1 cup plain yogurt
- 1/4 cup lemon juice
- 1/4 cup cilantro, chopped
- 1/4 cup honey
- 1 garlic clove, minced
- kosher salt
- white pepper
- pinch of cayenne (optional)
- Mix the tahini, yogurt, lemon juice, cilantro, garlic, and honey together in a bowl. Season with salt, white pepper, and cayenne to taste.
- Serve immediately at room temperature.
How Not to Screw It Up
Nothing to say. This one is pretty straightforward and easy. If you screw it up, let me know. I’m happy to post your mistakes (and give you the credit)
Oh wait, I do have one: do not use black pepper. You must use white. Black pepper will make this sauce look like it has specs of dirt. It’s kind of unappetizing (or it looks like oreo cookie ice cream, which is still unappetizing for putting it on top of spicy moroccon chicken!).