Yes, yes… it does day “eating allergy free” up there in the picture.
But, before you go all cat lady crazy on me – let me explain.
First off, I’m not calling it “All Encompassing Allergy Free” because frankly if you go that far, you’re just living off air… that’s been scrubbed… and hasn’t been anywhere near people… or farms…
We, unfortunately, have a very specific set of allergens that I have to navigate in order to provide food that is tasty, appealing, and somewhat resembles foods we used to enjoy. And instead of dredging all that back up here.. just go back to The Long, Slow Train to Crazytown and catch up.
The thing is.. we like peanut satays. Scratch that – we love anything with peanuts. But like the train ride tells you, it’s just another of the things I’ve had to scour out of our diet.
Among the substitutions I’ve been testing in our diet, I’ve found that Jane has absolutely no issue with sesame… in any form. Lately, she’s even been enjoying a Tahini / Danish Blue Cheese Spread that almost tricks your mind into thinking you’re eating peanut butter…. we’ve eaten a LOT of ants on a log lately.
Hush,… they’re fun to eat.
Anyway. with the win/win/win of the logs, I thought I’d try another favorite and attempt a satay “type” application.
I have to say – it’s pretty damned tasty, and I think it’s even better than using peanuts.
As a note – I’m not insensitive to the fact that a growing number of Americans are experiencing an allergic reaction to Sesame. The fact that more of us are eating the globe where sesame is frequently used as a culinary ingredient doesn’t help a lot. If you think you may have an allergy – follow HERE and read up on symptoms and treatments. And for those of you that do, I DO really understand – our own mind-numbing list of triggers gets longer every day.
Tahini Grilled Chicken
Serves 2 to 4
2 (6 to 8 ounce) Boneless / Skinless Chicken Breasts
2 Tablespoons Tahini
2 Tablespoons “Not Soy” Soy Sauce (get the recipe HERE)
2 Tablespoons Honey
1 Tablespoon Water
1 Small Clove Garlic – Minced
1 Teaspoon Fresh Ground Ginger
1/4 Teaspoon Berbere Seasoning (essentially, this is curry powder with paprika and cayenne powder in it – a pinch of each would do the trick instead of stressing about it)
Tools of the Trade:
1 Large Zipper Bag
Pastry or Basting Brush
Mix together all the marinade ingredients and reserve 2 tablespoons for basting
Place the chicken breasts and mix into a zipper bag – squitch it all around – and place in the fridge for 30 minutes, up to 1 hour
Heat the grill on high for 10 minutes
Place the chicken breasts on the hottest part of the grill and cook for 4 minutes
Turn over / baste with additional sauce and cook another 4 minutes – or until the internal temperature reaches 165F
Place in a shallow dish and tent with foil for 5 minutes.
Slice and serve it up with your favorite salad