Rotisserie chicken with butternut tahini purée
Blend any cooked squash with tahini, lemon and garlic for a hummus like spread that is great with rotisserie chicken.
SERVES 4, PLUS LEFTOVER CHICKEN FOR LUNCH SERVINGS
- 2 tablespoons olive oil, divided
- 1 2-lb. butternut squash, halved, seeds removed
- Kosher salt and freshly ground pepper
- 2 garlic cloves, unpeeled
- ¼ cup tahini
- ½ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- 2 tablespoons lemon juice, plus lemon wedges for serving
- 1 3½–4-lb. chicken
- Fresh cilantro leaves with tender stems (for serving)
Heat up the Arteflame Grill. Place Rotisserie Attachment over the center grill grate and secure. Season chicken all over with salt and pepper. Place whole chicken on skewer and set onto lower rack and start motor running.
Coat side plancha with oil. Season squash with salt and pepper and place, cut side down, on side plancha of grill along with garlic cloves. Grill until squash is tender, 45–50 minutes. Let cool. When cool enough to handle, peel garlic and scrape flesh from squash. Mash garlic and squash together in a large bowl. Add tahini, cumin, paprika, and lemon juice; season with salt and pepper.
Meanwhile, baste the whole chicken a few times with reserved juices, until meat at the thickest part of the thigh registers 165° on an instant-read thermometer, 45–50 minutes. Let rest 10 minutes before carving. Reserve 4 oz. chicken for tomorrow’s lunch.
Serve chicken with butternut-tahini purée and lemon wedges. Top purée with cilantro.