Chef Ana Sortun’s Seared Chicken Breasts With Tahini-Yogurt Sauce

 

5 T. olive oil

1 medium yellow onion, grated

1½ tsp. tomato paste

1½ tsp. water, plus more for soaking

1½ tsp. cumin seeds, coarsely ground

2 boneless, skinless chicken breasts, halved crosswise

1 tsp. minced garlic

2 tsp. lemon juice

¼ C. Greek yogurt

¼ C. tahini

Salt

2 T. dried currants

2 T. dried cherries

¼ C. shelled pistachios, lightly toasted and coarsely chopped

¼ C. pine nuts, lightly toasted and coarsely chopped

3 T. chopped cilantro

 

In a large bowl, combine 1 T. oil with onions, tomato paste, 1½ tsp. water and cumin. Add chicken, toss to coat and let marinate 10 minutes. In a small bowl, combine garlic with lemon juice and let marinate 10 minutes. Whisk yogurt, 1 T. oil and tahini into marinated garlic until smooth. Season with salt. In a second small bowl, soak dried fruits in hot water until swollen, 3 minutes. Drain fruit and wipe bowl clean. Return fruit to bowl and stir in nuts, 1 T. oil and cilantro. Brush marinade off chicken and season with salt. Slick a large pan with remaining oil and set over medium-high heat. Once oil is hot, sear chicken until golden and cooked through, about 5 minutes per side. To serve, place dollops of yogurt on four plates, top with chicken and spoon nut-fruit mixture over top.