Boneless, skinless chicken breasts or thighs are staple dinner items in many households, especially mine. They are easy to prepare and do not take a lot of time to cook. We eat them so often, it is nice to have a variety of marinades for chicken to change things up a bit. Baked Sesame Chicken is a great alternative to a breaded cutlet creating a meal with a unique flavor profile. The combination of the nutty sesame seeds and the sweet and bitter components of the pomegranate molasses, orange zest and honey, compliment the roasted chicken and vegetables for a unique tasting chicken dinner.
Roast thinly sliced fennel and grape tomatoes to brighten up the nutty chicken. The yogurt dressing is optional and adds a tangy contrast to the roasted chicken.
Serve with a green salad made with arugula, orange segments and avocado slices with a citrus vinaigrette.
This meal is also delicious made with skin on and bone in chicken thighs. Or, any part of the chicken with or without the skin and bones.
Place the chicken thighs on a rimmed baking sheet large enough to hold the chicken thighs and pat them dry on both sides. Sprinkle Kosher salt over both sides of the chicken and let it sit on the counter at room temperature for 30 minutes.
Mix the remaining ingredients in a mixing bowl large enough to hold all the chicken thighs. After the 30 minutes rest, add the seasoned chicken thighs to the marinade and toss around with your hands to get the chicken pieces well coated with the sesame seeds and marinade.
Cover the bowl with plastic wrap and marinate the chicken for one hour or more.
20 minutes before you want to bake the chicken, turn the oven on to 400°F (200°C / Gas Mark 6) and place the rack in the middle position.
Cut off the stalk and fronds of the fennel bulb, then cut the bulb in quarters. Slice the bulb quarters into thin pieces less than a quarter of an inch (.5 cm) thick. Add the sliced fennel to a large mixing bowl. Add the grape tomatoes, the extra virgin olive oil, some fennel fronds, a pinch of Kosher salt and a couple grounds of black pepper. Toss to evenly coat the vegetables with olive oil.
Bake in the oven for 40 minutes or until the juices run clear when a thigh is pierced with a fork, about 165°F (74°C).
While the chicken is cooking, mix in a small bowl the yogurt, pressed garlic Aleppo pepper and lemon juice. Add a pinch of Kosher salt and a couple of grounds of fresh black pepper. Taste and correct seasoning. Cover with plastic wrap or lid and let it rest on the counter until ready to serve.