Green garlic looks a lot like a scallion but with a small bulb at the root end and is a coveted find at the farmers market. In this dish its pungent flavor is balanced by creamy tahini and is perfect for drizzling on Persian lime crusted chicken.
Make the chicken:
Preheat oven to 425℉.
In a small mixing bowl combine olive oil, Persian lime, sumac, salt, and pepper. Mix well.
Place chicken skin side up on a roasting pan. Slather both sides of the chicken with the olive oil spice mixture. Add lemon/lime halves to the pan and place in the oven on the center rack and roast for 20 minutes. Lower oven temperature to 350℉ and roast an additional hour or until temperature of inner thigh registers 165℉. Remove from oven and rest for 10 minutes.
Make the sauce:
In a food processor or blended add tahini, water, lemon juice, green garlic, parsley, and sea salt. Blend to combine. Add more water, 1 tablespoon at a time, if needed until the sauce is the consistency of honey. If the sauce is too thin add more tahini.
Bring it all together:
Serve chicken alongside lemon/lime halves and winter lettuces and drizzle everything with olive oil and green garlic sauce.
*Available at Balboa International Market and other specialty spice shops.
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