Spicy Chicken Breasts with Tahini-Yogurt Sauce One of the major advantages of Mediterranean Rim cooking is that so much flavor can be derived quickly from marinades, spicy mixtures, and easy sauces that don't require the preparation of a stock or a base but can be made with basic pantry elements. This chicken dish is a perfect example. The coolness of the Tahini-Yogurt Sauce balances the spices perfectly. Serve this with a green salad. ¼ cup olive oil ½ teaspoon hot paprika ½ teaspoon sweet paprika ½ teaspoon ground dried ancho chilies or chili powder ½ teaspoon ground cumin 4 chicken breast halves on the bone (8 to 11 ounces each), skin on Salt and freshly ground black pepper 1 cup Tahini-Yogurt Sauce Preheat the oven to 425 degrees. Mix 2 tablespoons of the olive oil and the spices in a small bowl. Put the chicken and spices in a mixing bowl and toss. Season with salt and pepper to taste. Put the remaining 2 tablespoons olive oil in an ovenproof skillet over medium heat. Brown the chicken 1½ to 2 minutes on the meaty side, then turn and brown for 3 to 4 minutes on the skin side. Pour out any excess oil. Transfer the skillet to the oven and cook for about 30 minutes, or until the chicken is just cooked through. Serve with Tahini-Yogurt Sauce. Serves 4. From "Matthew Kenney's Mediterranean Cooking" by Matthew Kenney and Sam Gugino middle eastern recipe index christina m k al-sudairy buy the book!